Sundried tomatoes and feta cheese give this simple chicken dish a delightfully different twist
Prep Time
35 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
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.
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.