Mediterranean Pasta in Minutes |
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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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An amazing dish with an exotic flair that comes together in minutes! From chef Tyler Florence on Food 911. Ingredients:
3 tablespoons olive oil |
1 lb boneless skinless chicken breast, sliced diagonally |
1 (8 1/2 ounce) jar sun-dried tomatoes, julienned |
2 tablespoons garlic, minced |
1 lb angel hair pasta |
1/4 cup fresh basil |
1 (8 1/2 ounce) can water-packed artichoke hearts, quartered and drained |
1/2 cup kalamata olive, pitted (1/4 pound) |
6 ounces feta cheese, crumbled |
1/4 cup heavy cream |
salt and pepper, to taste |
Directions:
1. Boil water for pasta in a pasta pot, fitted with a strainer.
2. Heat oil in a skillet over medium heat.
3. Brown chicken strips until no longer pink-about 3 minutes each side.
4. Add sun-dried tomatoes and garlic to skillet.
5. Saute for 2 minutes.
6. In the meantime, add the pasta to boiling water, cook until al dente, about 5 minutes.
7. Now add the basil, artichoke hearts, olives and feta cheese to the skillet.
8. Saute 1 minute, then stir in the cream.
9. Strain the pasta and transfer to a large pasta bowl.
10. Add the chicken saute to the pasta and toss.
11. Season with oregano, salt and pepper before serving.
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