Easy Chicken Recipe with Artichokes and Sun-Dried Tomatoes

Ingredients

• 2 tablespoons olive oil
• 0.5 onion, sliced
• 2 cloves garlic, minced
• 1 pound skinless, boneless chicken breast halves, cut into 1-inch pieces
• 0.5 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
• 0.5 teaspoon dried oregano
• 0.5 teaspoon dried basil
• freshly ground black pepper to taste
• 1 (12 ounce) package angel hair pasta
• 1 (8 ounce) package crumbled feta cheese

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook, stirring frequently, for 1 minute until fragrant. Add chicken and cook until no longer pink, approximately 5 to 10 minutes. Stir in chicken broth, artichoke hearts with juice, sun-dried tomatoes, olives, salt, oregano, basil, and black pepper. Cover and simmer until chicken is fully cooked, about 10 minutes more.
2. Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until al dente, around 4 to 5 minutes. Drain the pasta and transfer it to a serving platter. Spoon the chicken mixture over the pasta and sprinkle generously with feta cheese before serving.

Nutrition

• Calories: 512 kcal
• Fat Content: 21 g
• Fiber Content: 7 g
• Sugar Content: 3 g
• Sodium Content: 1722 mg
• Protein Content: 33 g
• Cholesterol Content: 78 mg
• Carbohydrate Content: 50 g
• Saturated Fat Content: 7 g
• Unsaturated Fat Content: 0 g