The Macarthur (Artichoke, Feta & Chicken Pasta)

• 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

1. preheat oven to 400 degrees.
2. in a pot bring salted water to a boil, add 2 tbs olive oil & cook pasta til aldente, rinse & set aside.
3. heat the olive oil in a large skillet over med-high heat.
4. add onion & garlic & saute for 3 minutes, then add mushrooms & cook for 5 minutes or until mushrooms are soft.
5. generously salt & pepper the chicken.
6. move some of the veggies aside, add the chicken to skillet & cook for 10 minutes stirring often but only flipping once.
7. add the artichokes, spices, white wine & balsamic vinegar.
8. put cooked pasta in a casserole dish, cover with the chicken & veggies, sprinkle on the diced tomato & spread the feta cheese on top.
9. cover loosely & cook in the oven til cheese melts & chicken is cooked through (approximately 15 minutes).

pasta, olive oil, yellow onion, garlic, mushrooms, chicken breasts, artichokes, basil, parsley, red pepper, oregano, white wine, balsamic vinegar, tomatoes, feta cheese, salt, pepper

Taken from www.food.com/recipe/the-macarthur-artichoke-feta-chicken-pasta-299152 (may not work)