2 tablespoon olive oil
1/2 onion, sliced (about 2/3 cup)
2 cloves garlic, minced
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 cup low-sodium chicken broth
1 (14-15-ounce) can quartered artichoke hearts (with jucie)
1 (6- to 7-ounce) jar sun-dried tomatoes, drained and cut into quarters
3/4 cup pitted Kalamata olives, halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon black pepper
3/4 pound angel hair pasta (12 ounces)
4 to 6 ounces crumbled feta cheese
- Heat oil in a large skillet over medium heat. Cook onion, stirring, until sofened, 3 to 4 minutes. Add garlic and cook, stirring, 1 minute. Add chicken and cook, stirring, until no longer pink on the outside, 2 to 3 minutes. Stir in broth, artichoke hearts, tomatoes, olives, salt, oregano, basil, and pepper and bring to a boil. Reduce heat and simmer, covered, until cjikcen is just cooked through, about 3 minutes.
- Meanwhile, bring a large pot of well-salted water to a boil. Cook pasta, stirring occasionally, until al dente, 4 to 5 minutes. Drain well, then transfer pasta to a servingplate. Spoon chicken mixture over pasta and sprinkle with feta cheese.