Mediterranean Pasta
Lori
Recipe from Katie Rhodes Fowler
ingredients
- 3TB olive oil
- 1 lb skinless, boneless chicken- cut diagonally
- 1 8.5 oz. jar sun-dried tomoatoes, julieneed
- 2TB garlic minced
- 1/2 lb. angel hair pasta
- 1/4c. basil
- 1 8.5 oz. can artichoke hearts in water (drained and quatered)
- 1/2c. kalamata olives
- 6 oz. feta cheese
- 1/4c. heavy cream (can substitute milk)
- 2tsp. dried oregano
- salt and pepper to taste
directions
- 1
Boil water for pasta. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink- about 3 min. each side. Add sun-dried tomatoes and garlic to skillet. Saute for 2 min. In meantime, add fresh pasta to boiling water, cook until al dante, about 5 min.
- 2
Add basil, artichoke heatrs, olives, and feta cheese to skillet. Saute 1 min. then stir in cream. Strain pasta and transfer to large pasta bowl. Add chicken saute to pasta and toss. Season with oregano, salt, and pepper before serving.
Source: Katie
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