Italian Recipe · Chicken with Artichokes and Sundried Tomatoes

Sun-dried tomatoes and feta cheese give this simple chicken dish a delightfully different twist.

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

Cooking Directions

1. 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.
2. 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.

Nutrition Facts

• calories512.1
• carbohydrateContent49.9 g
• cholesterolContent78 mg
• fatContent21 g
• fiberContent7.2 g
• proteinContent33.3 g
• saturatedFatContent7.3 g
• sodiumContent1722 mg
• sugarContent3.4 g