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Thursday, August 25, 2016

chicken with artichokes and sundried tomatoes

Ingredients

  • Servings: 6
  • 2 tablespoons olive oil
  • 1/2 onion, sliced
  • 2 cloves garlic, minced
  • 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1/2 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
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • freshly ground black pepper to taste
  • 1 (12 ounce) package angel hair pasta
  • 1 (8 ounce) package crumbled feta cheese

Recipe

    Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 35 mins

  • 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.

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