Mediterranean Pasta In Minutes - cooking recipe

Ingredients

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

Preparation

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