Tuesday, April 22, 2008

Hearty Greek Pasta

My friend Veronica made this for me when I was visiting her a few years ago. So it isn't a new recipe to me, or to anyone else who has my cookbook. But it's worth sharing with those who don't. It is super easy, but tastes complicated--I love that! It is seriously "restaurant quality," as Marc would say.

Hearty Greek Pasta
(thanks to Veronica Haymore, a GREAT friend)

1 lb. boneless, skinless chicken, sliced diagonally
3 Tblspn. olive oil
1 8oz. jar sundried tomatoes, drained and julienned
3 cloves garlic, pressed
¼ c. fresh basil (or smaller amount of dried basil)
1 12oz. can artichoke hearts, drained and quartered
6 oz. feta cheese, crumbled
¼ c. + heavy cream (I use a pint)
1 lb. pasta (bowties or rotini)
1 tsp. Dried oregano
salt & pepper

Brown chicken in oil until cooked.
Add sundried tomatoes and garlic and sauté for 2 minutes.
Add basil and artichokes to pan and sauté for one minute.
Stir in cream; remove from heat and cover to keep warm.
Season with oregano, salt, and pepper.
Drain pasta and place in bowl.
Toss with sauce and feta cheese.


Courtney said...

I made this with rotisserie chicken tonight and it was so quick and easy.