Quick Chicken Artichoke Pasta

Chicken Artichoke Pasta

Need a quick and easy dinner recipe. Try this Cool-jams favorite! Angel hair pasta topped with chicken, artichoke hearts, sun-dried tomatoes, and feta cheese is a quick and delightful dinner. 


2 tablespoons olive oil 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 olives, drained

1 teaspoon salt

1/2 teaspoon dried oregano

1/2 teaspoon dried basil freshly ground black pepper to taste

1 (12 ounce) package angel hair pasta

1 (8 ounce) package crumbled feta cheese


1. 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. 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.