Chicken with Artichokes and Sundried Tomatoes

Ingredients

• tablespoon solive oil
• 1/2 onion, slice d
• clove sgarlic, minced
• pound skinless, boneless chicken breast halves, cut into 1-inch piece s
• 1/2 cup chicken broth
• (15 ounce) can quart ered artichoke hearts, undrained
• (6 ounce) jarsun-dried tomatoes, drained and cut into quart ers
• (4 ounce) can slice d olives, drained
• teaspoon salt
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• freshly ground black pepper to taste
• (12 ounce) packageangel hair pasta
• (8 ounce) packagecrumbled feta cheese

Instructions

1. Heat olive oil in a large skillet over medium high heat; cook and stir onion and garlic in hot oil for 1 minute.
2. Add chicken; cook and stir until chicken is no longer pink, 5 to 10 minutes.
3. Stir chicken broth, artichoke hearts with juice, sun dried tomatoes, olives, salt, oregano, basil, and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through, about 10 more minutes.
4. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.