The addition of feta cheese and sun-dried tomatoes gives this straightforward chicken meal a pleasantly unique touch.
| Prep Time: | 15 mins |
| Cook Time: | 20 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 2 tablespoons olive oil
- ½ onion, sliced
- 2 cloves garlic, minced
- 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
- ½ 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 olives, drained
- 1 teaspoon salt
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- freshly ground black pepper to taste
- 1 (12 ounce) package angel hair pasta
- 1 (8 ounce) package crumbled feta cheese
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.
Nutrition Facts
| Calories | 512 kcal |
| Carbohydrate | 50 g |
| Cholesterol | 78 mg |
| Dietary Fiber | 7 g |
| Protein | 33 g |
| Saturated Fat | 7 g |
| Sodium | 1722 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
My family loves this weeknight dinner! It’s very easy to make, and it has lots of healthy ingredients as well. I make it pretty much as written except I omit the olives because I don’t like them. Sometimes I do rice instead of pasta, or just omit that part of the meal entirely, and have some garlic bread or something like that. Either way, it’s great. Otherwise, it’s often requested and a good go to weeknight dinner for us.
Loved it! Not a fan of olives so used capers instead! Added some fresh cherry tomatoes too! Perfect! Did not thicken either as it kept the sauce light. Very tasty.
It was so delicious! I made it for a dinner for some family and even my toddler grandson loved it! Thank you so very much for sharing your recipie. Changes, just doubled recipi and used dried sun tomatoes and a few fresh cherry and I love a little red pepper flakes added to just about anything. We are also watching our waste line so used zucchini noodles and it was still so delicious, thank you.
Awesome! I followed the recipe except adde sauteed mushrooms at the end and mixed in corn starch to thicken the sauce. Served over rice.
Amazing! I was dubious at first about the thin broth but after simmering for over 10 minutes (covered) the broth was dark and flavorful. I will make this again. I used fresh Kalamata olives (vs canned black olives) and that always makes a dish taste better.
Nice for a change but something was missing to make it a hit. Not sure what. Also, the sauce was so thin it didn’t cling to the pasta; needs thickening. All my4 men said to skip making it again.
Quick and easy, and delicious!
This was a very good recipe.
Very delicious. I used chicken thighs, but I think it would be better with chicken breasts, as specified in the recipe.
Definitely a hit!!! My family loves it.
This was delicious! I made this because I had thawed chicken with no plan and had all of the ingredients on hand! The only substitutions were a shallot in place of onion, dehydrated sun-dried tomatoes instead of a jar and shredded Asiago cheese in place of the feta. Since the type of olive isn’t specified, I used kalamata. This meal was fantastic!
loved it. Easy to put together.
This has turned out to be one of our favorites! I substitute the feta for parmesan cheese, but other than that, the recipe is followed to a ‘T’. Always turns out successful.
I was looking for a recipe to use Spinach & Feta Chicken sausage but wasn’t finding anything so I decided to use this recipe substituting the chicken sausage for the chicken breast. It turned out amazing. I did make a few other changes based on what I was trying to accomplish. I added about a 1/4 c. white wine and thickened the sauce a bit with cornstarch. I also added a little bit of the feta and then stirred my pasta into the sauce to let it soak up some of the flavor.
This was tasty and easy.
I tried to make this as simple as possible. I couldn’t find sun dried tomatoes, so I had to use sun dried tomato bruschetta. I used the oil from that to start cooking the chicken. After about 5 minutes, I added the other ingredients, including 2.25 cups of chicken broth and the uncooked pasta. It was a tasty one-pan meal.
This is a very tasty recipe. Next time I will use a little corn starch so it is creamier.
Made this dish for family dinner. Very tasty! We will put this dish into rotation.
This is amazing, whole family loved it. I used italine flavored feta because I was out of oregano and basil. Going permanently on my dinner list.
It was very good, and simple to make thank you.
Not to my family’s liking.