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Ingredients
- 3 Tbsp. extra virgin olive oil
- 1 lb boneless skinless chicken breasts sliced diagonally
- 1 jar sun-dry tomatoes - (8 1/2 ounce) julienned
- 2 Tbsp. chopped garlic
- 1 lb fresh angel hair pasta
- 1/4 c. fresh basil
- 1 can artichoke hearts in water - (8 1/2 ounce) quartered, liquid removed
- 1/2 c. kalamata olives pitted
- 6 ounce feta cheese crumbled
- 1/4 c. heavy cream
- 2 tsp dry oregano Salt to taste Freshly-grnd black pepper to taste
Directions
- Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips till no longer pink - about 3 min each side. Add in sun-dry tomatoes and garlic to skillet. Saute/fry for 2 min. In the meantime, add in the fresh pasta to boiling water, cook till al dente, about 5 min.
- Now add in the basil, artichoke hearts, olives and feta cheese to the skillet. Saute/fry 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add in the chicken saute/fry to the pasta and toss. Season with oregano, salt and pepper before serving.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 4 servings | |
| Calories 761 | |
| Calories from Fat 231 | 30% |
| Total Fat 26.27g | 33% |
| Saturated Fat 10.27g | 41% |
| Trans Fat 0.02g | |
| Cholesterol 91mg | 30% |
| Sodium 699mg | 29% |
| Potassium 543mg | 16% |
| Total Carbs 90.61g | 24% |
| Dietary Fiber 5.3g | 18% |
| Sugars 5.12g | 3% |
| Protein 38.83g | 62% |
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