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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This is one of the easiest, throw-together dishes I make. My 3-year-old DD and I absolutely love it. I'm pretty sure I could eat it every day. Ingredients:
1 (14 ounce) can quartered artichoke hearts |
1 (6 ounce) can black olives |
1 (14 ounce) can petite diced tomatoes |
1 small onion, chopped |
2 garlic cloves, crushed |
1/2 cup chicken broth |
basil |
2 cups angel hair pasta, cooked |
2 tablespoons olive oil |
1/2 cup feta cheese, crumbled |
Directions:
1. First, I usually chop my artichoke hearts and black olives into small-ish pieces. It makes the dish easier to eat and my DD prefers it that way.
2. In a large skillet, saute onion in olive oil until tender.
3. Add garlic, chicken broth, and basil (however much you like. I add a lot- about 2 T dried basil or 3-4 T fresh basil) and bring to a boil.
4. Add canned tomatoes, juice and all, and reduce heat to medium-low.
5. Add artichoke hearts and olives and heat until warm. Toss in feta cheese.
6. Serve on top of angel hair pasta or even on spaghetti squash to make this gluten-free. YUM.
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