Mediterranean Pasta Toss - cooking recipe

Ingredients

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

Preparation

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