Angel hair pasta topped with chicken, artichoke hearts, sun-dried tomatoes, and feta cheese is a quick and delightful dinner.
Preparation Time
15 mins
Cooking Time
20 mins
Total Time
35 mins
Calories
512 Calories
Recipe Instructions
Step 1
Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
Step 2
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.
Ingredients
1 teaspoon salt
2 tablespoons olive oil
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
½ cup chicken broth
½ onion, sliced
1 (8 ounce) package crumbled feta cheese
freshly ground black pepper to taste
1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
1 (15 ounce) can quartered artichoke hearts, undrained
1 (6 ounce) jar sun-dried tomatoes, drained and cut into quarters
