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Megan's Mediterranean Pasta Recipe

   
 

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     Megan's Mediterranean Pasta

Category   Entrees - Maindishes
Sub Category   None

Ingredients
3 T olive oil
1 lb bnls, sknls, chicken breasts, sliced diagonally
1 c sun-dried tomatoes, julienned (8 1/2 oz jar)
2 T garlic, minced
1 lb fresh angel hair pasta
1/4 c fresh basil
1 cup artichoke hearts, quartered and drained (8 1/2 oz jar)
(we use the marinated ones)
1/2 c kalamata olives, pitted
 
(Megan doesn't like these, so I have mine on the side)
6 oz feta cheese crumbled
1/4 c heavy cream
2 T dried oregano
Salt & Pepper to taste

Instructions
Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in skillet over medium heat. Brown chicken strips until no longer pink, abot 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute for 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.
Sometimes we sprinkle Parmesan cheese on it also.


Originally Submitted
5/5/2010





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