Submitted by Nancy Ness
3 tablespoons olive oil
Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet. Sauté for 2 minutes. In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.
Now add the basil, artichoke hearts, and olives to the skillet. Sauté 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken sauté to the pasta and toss. Season with salt and pepper before serving. |