Prep 10 mins
Cook 15 mins
An amazing dish with an exotic flair that comes together in minutes! From chef Tyler Florence on "Food 911."
- 3 tablespoons olive oil
- 1 lb boneless skinless chicken breast, sliced diagonally
- 1 (8 1/2 ounce) jar sun-dried tomatoes, julienned
- 2 tablespoons garlic, minced
- 1 lb angel hair pasta
- 1⁄4 cup fresh basil
- 1 (8 1/2 ounce) can water-packed artichoke hearts, quartered and drained
- 1⁄2 cup kalamata olive, 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 sun-dried tomatoes and garlic to skillet.
- Saute for 2 minutes.
- In the meantime, add the pasta to boiling water, cook until al dente, about 5 minutes.
- 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 oregano, salt and pepper before serving.
Outstanding!! I wish I could give this dish more stars. I used linguini for the pasta and had to substitute 2 tsps. dried basil for the fresh, otherwise no changes to the recipe. Thanks for a great recipe, Mark, I will be making this one frequently!
I love this recipe and have made & “played with it” several times. I’ve cut another corner on the clock by using pre grilled chicken breast strips from Costco. I slice & marinate them in oil from the sun dried tomatoes followed by a quick sauté without the additional olive oil. I’ve also added cooked shrimp at times. Another optional addition would be yellow, orange or red peppers for color. If you can find the mini mixed color packs, they’re really handy. If you’re near a Trader Joe, you can find most everything for the recipe: frozen artichoke hearts (which I prefer over canned) imported pasta, sun dried tomatoes, kalamata olives and feta. The recipe holds up better with a more substantial pasta shape, as I’m sure Tyler used angel hair to beat the clock. You can add more cream (or half & half) if you like more sauce. Nevertheless, it’s terrific quick company fare with superb colors and taste. Thank you for posting it, Yoop, as it’s an Over the Top keeper!!
awesome and very easy - I added some pasta water to the sauce to really make it creamy