Chicken with Artichokes and Sundried Tomatoes Recipe

Chicken and Artichoke Pasta

This delicious and hearty pasta dish is a perfect combination of tender chicken, artichokes, sun-dried tomatoes, olives, and feta cheese, all served over angel hair pasta. Easy to make and full of flavor, it's an ideal meal for any night of the week!

Ingredients

• 2 tablespoons olive oil
• onion, sliced
• 2 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
• 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
• teaspoon dried oregano
• teaspoon dried basil
• Freshly ground black pepper to taste
• 1 (12 ounce) package angel hair pasta
• 1 (8 ounce) package crumbled feta cheese

Directions

Step 1: Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic, and cook for about 1 minute until fragrant.

Step 2: Add the chicken to the skillet and cook, stirring occasionally, until the chicken is no longer pink, approximately 5 to 10 minutes.

Step 3: Stir in the chicken broth, artichoke hearts with their juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper. Cover the skillet and let it simmer for another 10 minutes until the chicken is fully cooked.

Step 4: Meanwhile, bring a large pot of lightly salted water to a boil. Add the angel hair pasta and cook, stirring occasionally, for 4 to 5 minutes or until the pasta is firm to the bite. Drain the pasta and transfer it to a serving platter.

Step 5: Spoon the chicken and vegetable mixture over the pasta. Top with crumbled feta cheese before serving.

Nutrition Facts (per serving)