Mediterranean Pasta In Minutes

• 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

1. Boil water for pasta in a pasta pot, fitted with a strainer.
2. Heat oil in a skillet over medium heat.
3. Brown chicken strips until no longer pink-about 3 minutes each side.
4. Add sun-dried tomatoes and garlic to skillet.
5. Saute for 2 minutes.
6. In the meantime, add the pasta to boiling water, cook until al dente, about 5 minutes.
7. Now add the basil, artichoke hearts, olives and feta cheese to the skillet.
8. Saute 1 minute, then stir in the cream.
9. Strain the pasta and transfer to a large pasta bowl.
10. Add the chicken saute to the pasta and toss.
11. Season with oregano, salt and pepper before serving.

olive oil, chicken, tomatoes, garlic, angel hair pasta, fresh basil, water, kalamata olive, feta cheese, heavy cream, salt

Taken from www.food.com/recipe/mediterranean-pasta-in-minutes-37241 (may not work)