Ingredients for - Chicken with Artichokes and Sundried Tomatoes

1. Olive oil 2 tablespoons
2. Onion, sliced ½
3. Garlic, minced 2 cloves
4. Skinless, boneless chicken breast halves, cut into 1-inch pieces 1 pound
5. Chicken broth ½ cup
6. Quartered artichoke hearts, undrained 1 (15 ounce) can
7. Sun-dried tomatoes, drained and cut into quarters 1 (6 ounce) jar
8. Sliced olives, drained 1 (4 ounce) can
9. Salt 1 teaspoon
10. Dried oregano ½ teaspoon
11. Dried basil ½ teaspoon
12. Freshly ground black pepper to taste ½ teaspoon
13. Angel hair pasta 1 (12 ounce) package
14. Crumbled feta cheese 1 (8 ounce) package

How to cook deliciously - Chicken with Artichokes and Sundried Tomatoes

1 . Stage

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.

2 . Stage

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.