Ingredients
6
6 servings
- •2 tablespoons olive oil
- •0.5 onion, sliced
- •2 cloves garlic, minced
- •1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
- •0.5 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
- •0.5 teaspoon dried oregano
- •0.5 teaspoon dried basil
- •freshly ground black pepper to taste
- •1 (12 ounce) package angel hair pasta
- •1 (8 ounce) package crumbled feta cheese
Instructions
- 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.
Nutritional Facts
Per 6 servings
- Calories: 512
- Carbohydrate: 50g
- Fat: 21g
- Fiber: 7g
- Protein: 33g
- Sugar: 3g
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