Mediterranean Pasta in Minutes
photo by Angela Chan Lee
- Ready In:
- 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.
Questions & Replies
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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!!
Love this! I've made it a few times now and its really good! As a vegetarian, I substituted the chicken with Morning Star Farms chik strips. The only other adjustments I made were to use fat free half & half instead of cream and I used at least a cup of it, as I wanted it to have more of a sauce to it. This is so tasty and so simple. I highly recommend this one!
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What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite. Love music, (except rap) and I'm a huge Green Bay Packer Fan!