Chicken with Artichokes and Sundried Tomatoes


  • 2 tablespoons olive oil (True Olive Connection Garlic, Basil or Extra Virgin Olive Oil, your choice)
  • 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 green or black olives, drained
  • 1 teaspoon sea salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Freshly ground black pepper to taste
  • 1 (12 ounce) package angel hair pasta (substitute Gluten free, if needed)
  • 1 (8 ounce) package crumbled feta cheese

Original recipe makes 6 servings

Directions: 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.


PREPTIME: 15mins

COOK TIME: 20mins

READY IN: 35mins

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