Mediterranean Pasta in Minutes

Submitted by Nancy Ness


3 tablespoons olive oil

1 pound skinless boneless chicken breasts, sliced diagonally

1 (8 1/2-ounce) jar sun-dried tomatoes, julienned (1 cup)

2 tablespoons garlic, minced

1 pound fresh angel hair pasta

1/4 cup fresh basil

1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)

1/2 cup kalamata olives, pitted (1/4 pound)

1/4 cup heavy cream

Salt and pepper, to taste


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.