Mediterranean Pasta

I had the most AMAZING pasta dish at my friend Katie's last night and had to share the recipe. This was restaurant quality pasta and she swears is wasn't too difficult to make. I can't wait to make this for Scott!

-3 tablespoons olive oil
-1 pound skinless boneless chicken breasts, sliced diagonally
-1 (8 1/2-ounc) 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)
-6 ounces feta cheese, crumbled
-1/4 cup heavy cream
-2 teaspoons dried oregano
-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. Saute 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, olives and feta cheese to the skillet. Saute 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken saute to the pasta and toss. Season with oregano, salt and pepper before serving

From the kitchen of Katie Talbert (courtesy of Tyler Florence)