 Mediterranean Pasta in Minutes
Serves 4
Ingredients:
3 tablespoons olive oil
1 pound skinless boneless chicken breasts, sliced diagonally
1/2 cup package sun-dried tomatoes, reconstituted
4 gloves garlic, presed
2 teaspoons dried oregano
1 pound angel hair pasta
1/4 cup fresh basil
1 (8 1/2 ounce) can artichoke hearts in water, quartered and drained (1 cup)
1/2 cup kalamata olives, pitted (1/4 pound)
6 ounces feta cheese, crumbled
1/4 cup heavy cream
salt and pepper to taste
Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sin-dried tomatoes, garlic and oregano to the skillet. Saute for 2 minutes. In the meantime, add the fresh pasta to the boiling water, cook until dente.
Now add the basil, artichoke hearts, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with salt and pepper before serving. | 
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