Categories: Pasta
Ingredients
- 2 tbsp. olive oil
- 1/2 onion, sliced
- 2 garlic cloves, minced
- 1 lb. chicken breasts, cut into 1-inch pieces
- 1/2 cup chicken broth
- 15 oz. can quartered artichoke hearts (with juice)
- 6-7 oz. jar sun-dried tomatoes, drained and cut into quarters
- 1/2 tsp salt
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1/4 tsp black pepper
- 12 oz. angel hair pasta
- 4-6 oz. crumbled feta
Directions
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Heat oil in a large skillet over medium heat. Cook onion, stirring, until softened, 3-4 minutes. Add garlic and cook, stirring, 1 minute. Add chicken and cook, stirring, until no longer pink on outside, 2-3 minutes. Stir in broth, artichoke hearts, tomatoes, salt, oregano, basil and pepper and bring to a boil. Reduce heat and simmer, covered, until chicken is just cooked through, about 5 minutes.
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Meanwhile, bring a large pot of well-salted water to a boil. Cook pasta, stirring occasionally, until al dente, 4-5 minutes. Drain well, then transfer pasta to a serving plate. Spoon chicken mixture over pasta and sprinkle with feta cheese.