Recipe by brenibree
"Sun-dried tomatoes and feta cheese give this simple chicken dish a delightfully different twist."
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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
I made this recipe for my husband tonight, and we both loved it. I used Kathy K's idea and used the olive oil from the sun-dried tomatoes, and Zuzana's idea to add a little corn starch at the end to thicken it. This recipe is a definitely a keeper!
Recipe was okay. It needs a little more flavor. I don't think I'll make this again.
Easy to make and delicious! I will be making this again!!
Absolutely fantastic. Did not change the recipe at all except for thickening the sauce at the end with cornstarch. Great with rice or pasta .
I followed recipies to a "T" and it was amazing, so full of flavor!
very easy to make, and turn out wonderful
Very good. Made as written, with the cornstarch tip and rice noodles for gluten free meal. Nice light meal
Very yummy! I thickened the sauce a bit other than that I didn't change a thing.
* 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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