Prep 20 mins
Cook 20 mins
i got most of this recipe off a show called diner's drive-in's & dives but i did add some extra ingredients to put my own spin on the recipe. feel free to make any changes you see fit, as i believe recipes don't always have to be set in stone.
- 1 (8 ounce) package angel hair pasta
- 1⁄4 cup olive oil
- 1 cup yellow onion, sliced
- 5 garlic cloves, minced
- 2 cups mushrooms, sliced
- 4 -6 boneless chicken breasts, cut into strips 1 1/2 inch wide
- 1 (14 ounce) can artichokes, in water, halved
- 1 tablespoon basil
- 1 tablespoon parsley
- 2 tablespoons crushed red pepper flakes
- 1 tablespoon oregano
- 1⁄4 cup white wine
- 2 tablespoons balsamic vinegar
- 1 large tomatoes, diced
- 8 ounces feta cheese
- 2 teaspoons salt
- 2 teaspoons pepper
- preheat oven to 400 degrees.
- in a pot bring salted water to a boil, add 2 tbs olive oil & cook pasta til aldente, rinse & set aside.
- heat the olive oil in a large skillet over med-high heat.
- add onion & garlic & saute for 3 minutes, then add mushrooms & cook for 5 minutes or until mushrooms are soft.
- generously salt & pepper the chicken.
- move some of the veggies aside, add the chicken to skillet & cook for 10 minutes stirring often but only flipping once.
- add the artichokes, spices, white wine & balsamic vinegar.
- put cooked pasta in a casserole dish, cover with the chicken & veggies, sprinkle on the diced tomato & spread the feta cheese on top.
- cover loosely & cook in the oven til cheese melts & chicken is cooked through (approximately 15 minutes).
We liked this recipe and thought it was easy to prepare. The only change we made was to reduce the crushed red pepper flakes. Thanks for posting.
If I could give six stars I would! I've cooked it twice in the past two weeks, and both times it was phenomenal! The only changes I would make would be to use a little less pasta and more veggies. I tried to use three fourths of a 12 oz. box of angel hair, but next time I'll only use half. And the second time I made it I did add two cups of red and green peppers to the mix. Next time I'll use the peppers but not the artichoke hearts because the flavors clashed somewhat. I would probably substitute chicken broth for the liquid in the artichoke can. I also second the reduction of the red pepper flakes. With that, the seasoning was perfect!
Okay, maybe this wasn't the original version of the recipe (not that I would've known, since I've never even heard of the show it came from), but I certainly didn't think it was horrendous! My only change was to reduce the crushed red pepper to 1 teaspoon, because the full 2 tablespoons might have killed me lol! In fact, DH ate half of the pan for dinner all by himself! He said that the taste reminded him a teensy bit of Bertucci's Shrimp Rossini, which he adores. I only had a little tester forkful of this before I left for work and really liked it, but I knew I'd like this because it contains some of my favorite ingredients. Give yourself a pat on the back, sweetie, since your version of this recipe officially passed DH's "eating half a pan 'cuz it's that good vs. eating enough to constitute a meal because I'm starving" test lol. Thanks for posting! Made for ZWT4 Family Picks