Trent'S Favorite Pasta

• 4 Chicken Breasts
• Salt and Pepper
• Dried Tarragon
• Garlic Powder w. Parsley
• 1/2c. Extra Virgin Olive Oil (total)
• 1LB Fusilli or Orechetti (or whatever you like, penne is good) Pasta
• 3-4 cloves garlic, chopped
• 3/4c. Artichoke hearts, rough chopped (in oil)
• 1/2c. black olives rough chopped
• 1/2c. sundried tomatoes rough chopped (oil cured)
• 1/2c. Basil rough chopped
• 1/2c. White wine
• 1 Block Feta Cheese
• Salt and Pepper and Cayenne

1. Heat Boiling Water for Pasta
2. Heat Grill pan for chicken
3. Score Chicken Breasts in X pattern for even cooking.
4. Season Chicken with salt,pepper,tarragon and garlic powder ( I use the one with parsley mixed in).
5. Grill chicken, turning only once to get a good brown crust on each side. About 7-8 minutes a side depending on thickness. Don't dry them out!
6. While chicken is cooking:
7. Heat 1/4c oil in very large saute pan.
8. Add garlic, do not brown, cook for a minute or so.
9. Add artichokes, tomatoes, olives, red pepper flakes.
10. Cook for about 5 minutes stirring around pretty often on medium heat.
11. Add wine (or chix broth)
12. Reduce a little, about 3 minutes.
13. Remove Chicken when done to let rest for about 5 minutes, then slice on an angle.
14. Add cooked pasta to saute pan and let finish cooking for about a minute, crumble feta and add basil to pasta, adjust seasonings with salt and pepper. Note: Add a litte pasta water if pasta mixture looks too dry.
15. Serve in a big pasta bowl with sliced chicken on top. Serve with extra Feta and red pepper.
16. Enjoy! Good Hot or Cold!!

chicken breasts, salt, tarragon, garlic, olive oil, fusilli, garlic, hearts, black olives, tomatoes, basil, white wine, feta cheese, salt

Taken from www.epicurious.com/recipes/member/views/trents-favorite-pasta-1209024 (may not work)