Chicken With Artichokes And Sundried Tomatoes

• 2 tablespoons olive oil
• 1/2 onion, sliced
• 2 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1/2 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
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• freshly ground black pepper to taste
• 1 (12 ounce) package angel hair pasta
• 1 (8 ounce) package crumbled feta cheese

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.
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.

olive oil, onion, garlic, skinless, chicken broth, quartered artichoke hearts, tomatoes, olives, salt, oregano, basil, freshly ground black pepper, pasta, feta cheese

Taken from www.allrecipes.com/recipe/232825/chicken-with-artichokes-and-sundried-tomatoes/ (may not work)