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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