1 jar (8 1/2 oz) sund-dried tomatoes, julienned (1 cup)
2 Tbs garlic, minced
1 lb fresh angel hair pasta
1/4 cup fresh basil
1 can (8 1/2 oz) artichoke hearts in water, quartered and drained (1 cup)
1/2 cup kalamata olives, pitted (1/4 lb)
6 oz feta cheese, crumbled
1/4 cup heavy cream
2 tsp dried oregano
salt and pepper to taste
Instructions
Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink, about 3 mins each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 mins. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 mins.
Now add the basil, artichoke, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream.
Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving.
Originally Submitted
11/23/2009
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