Mediterranean Pasta Toss

• 16 ounces capellini pasta, cooked and tossed with olive oil while warm (substitute angle hair)
• 1 1/2 lbs boneless skinless chicken breasts, cut into bite sized pieces
• 2 tablespoons minced garlic (I used SpiceWorld Minced Garlic in Extra Virgin Olive Oil)
• 2 ounces extra virgin olive oil
• 14 ounces canned quartered artichoke hearts (I cut each quarter in half for smaller pieces)
• 6 ounces black kalamata olives, halves
• 2 ounces white wine
• 1 tablespoon pesto sauce
• 3 ounces fresh Baby Spinach
• 1/2 cup fresh basil, chopped
• 1/4 cup feta cheese, reduced fat, crumbled
• salt, and or freshly ground pepper

1. Pasta cooking directions:
2. 1.tring water to a boil and add capellini/angle hair pasta.
3. 2.teduce heat and cover until pasta is cooked.
4. 3.train and toss with 1 ounce extra virgin olive oil.
5. Mediterranean Toss directions:
6. 1.teat oil in large nonstick skillet on medium high heat.
7. 2.tdd chicken (cook 8-10 minutes or until chicken is completely cooked).
8. 3.tdd garlic and toss.
9. 4.tdd artichokes, olives and a pinch of salt and pepper. Do not toss ingredients.
10. 5.tdd white wine so it can absorb the seasonings and cook the garlic.
11. 6.toss ingredients and let alcohol cook off and reduce in volume by half.
12. 7.tdd pesto, tossing until ingredients are evenly coated.
13. 8.throw in pasta and toss.
14. 9.temove from heat and let it sit for a minute.
15. 10.tdd spinach and toss until spinach is slightly wilted.
16. 11.tdd feta and toss lightly until everything is mixed*.
17. 12.tAT!
18. * You could also plate the pasta and then sprinkle the feta on top instead of tossing it inches.

capellini pasta, chicken breasts, garlic, olive oil, quarter, black kalamata olives, white wine, pesto sauce, spinach, fresh basil, feta cheese, salt

Taken from www.food.com/recipe/mediterranean-pasta-toss-443012 (may not work)