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Chicken with Artichokes and Sundried Tomatoes | Daily Dine

Chicken with Artichokes and Sundried Tomatoes

Angel hair pasta topped with chicken, artichoke hearts, sun-dried tomatoes, and feta cheese is a quick and delightful dinner.

dinneritalian-inspiredamerican

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 6

Nutritional Information

Calories:512 kcal

Carbohydrate:50 g

Cholesterol:78 mg

Fat:21 g

Dietary Fiber:7 g

Protein:33 g

Saturated Fat:7 g

Sodium:1722 mg

Sugar:3 g

Unsaturated Fat:0 g

Ingredients

2 tablespoons olive oil

0.5 onion, sliced

2 cloves garlic, minced

1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces

0.5 cup chicken broth

1 15 ounce can quartered artichoke hearts, undrained

1 6 ounce jar sun-dried tomatoes, drained and cut into quarters

1 4 ounce can sliced olives, drained

1 teaspoon salt

0.5 teaspoon dried oregano

0.5 teaspoon dried basil

freshly ground black pepper to taste

1 12 ounce package angel hair pasta

1 8 ounce package crumbled feta cheese

Instructions

Step 1
Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes. Stir chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
Step 2
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.