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Chicken with Artichokes and Sun-Dried Tomatoes

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PREP TIME
15 min
COOKING TIME
20 min
TOTAL TIME
35 min
SERVINGS
6 servings
Dinner
Chicken with Artichokes and Sun-Dried Tomatoes
Ingredients
  • 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
Instructions
1
Heat a generous amount of olive oil in a substantial skillet over a moderately high heat setting; cook and constantly stir the sliced onion and minced garlic in the hot oil for approximately 1 minute. Add diced chicken breast; cook and stir until the chicken is no longer a pinkish hue, typically taking around 5 to 10 minutes. Combine the chicken mixture with chicken broth, artichoke hearts (including their juice), sun-dried tomatoes, pitted olives, a pinch of salt, dried oregano, fresh basil leaves, and black pepper; cover the skillet and gently simmer until the chicken is cooked through, approximately 10 more minutes.
2
Prepare a large container of salted water and bring it to a rolling boil. Cook the delicate angel hair pasta in the boiling water, stirring occasionally until it reaches the desired level of doneness but still retains a slight firmness to the bite, usually taking around 4 to 5 minutes. Carefully drain and transfer the cooked pasta to a large serving platter; spoon the chicken mixture over the pasta. Sprinkle with crumbled feta cheese