Chicken with Artichokes and Sundried Tomatoes recipe
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Ingredients
- 2 tablespoons olive oil ½ onion, sliced 2 cloves garlic, minced 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces ½ cup chicken broth 1 (15 ounce) can quartered artichoke hearts, undrained 1 (6 ounce) jar sun-dried tomatoes, drained and cut into quarters 1 (4 ounce) can sliced olives, drained 1 teaspoon salt ½ teaspoon dried oregano ½ teaspoon dried basil freshly ground black pepper to taste 1 (12 ounce) package angel hair pasta 1 (8 ounce) package crumbled feta cheese
Nutrition Info
- 512.1 caloriescarbohydrate: 49.9 gcholesterol: 78 mgfat: 21 gfiber: 7.2 gprotein: 33.3 gsaturatedFat: 7.3 gservingSize: -sodium: 1722 mgsugar: 3.4 gtransFat: : -unsaturatedFat: : -
Directions Chicken with Artichokes and Sundried Tomatoes
Directions
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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.
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.