Italian Chicken and PastaSubmitted by: KYLEONA
IntroductionThe distinct and robust flavors of sun-dried tomatoes, basil and Kalamata olives makes this meal taste like a chef cooked for you! The distinct and robust flavors of sun-dried tomatoes, basil and Kalamata olives makes this meal taste like a chef cooked for you!
2 Tbsp olive oil
1 pound boneless, skinless chicken breast halves, sliced into diagonal strips
salt and pepper to taste
1/2 cup slivered sund-dried tomatoes
1 tsp minced fresh garlic
1/4 cup fresh basil
1 13 3/4 oz can artichoke hearts, drained
1/2 cup sliced, pitted Kalamata olives
1/2 - 1 cup chicken broth
1 pound dried angel hair pasta, cooked according to package directions
1/4 cup crumbled feta cheese
*For nutritional calculations, I only used 6 oz of artichoke hearts and black olives instead of kalamata, this reduces calorie count so if you are going to make the recipe above you need to recalculate without those changes.*
Add cooked pasta to skillet, toss to coat. Transfer to a serving platter and sprinkle with Feta.
You can prepare the first step, cover and refrigerate for up to 2 days or freeze for up to a month. Then when ready just (defrost completely if frozen) reheat over low heat and add pasta.
Number of Servings: 6
Recipe submitted by SparkPeople user KYLEONA.