"Sun-dried tomatoes and feta cheese give this simple chicken dish a delightfully different twist." — brenibree
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skinless, boneless chicken breast halves, cut into 1-inch pieces
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
freshly ground black pepper to taste
1 (12 ounce) package
angel hair pasta
1 (8 ounce) package
crumbled feta cheese
Absolutely fantastic. Did not change the recipe at all except for thickening the sauce at the end with cornstarch. Great with rice or pasta .
Recipe was okay. It needs a little more flavor. I don't think I'll make this again.
I followed recipies to a "T" and it was amazing, so full of flavor!
very easy to make, and turn out wonderful
I made this tonight, as written, except used the oil from the jar of sun dried tomato (rather than olive oil) and used a little less feta cheese (personal taste). Also I cooked it with the lid off to reduce the liquid a bit. Used black olives. It is full of flavor and delicious!
The recipe doesn't say what kind of olives to use, so I used black olives. Loaded with flavor and extremely easy to make. Brenibree, thanks for sharing this outstanding recipe.
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken with Artichokes and Sundried Tomatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 189
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