Shaker Gourmet: Feta, Artichoke, & Sun-Dried Tomato Pasta

I found the recipe for this dish several years ago in a magazine. I have since lost the actual recipe, LOL, so the one below one of those no-longer-have-printed-version-but-this-is-how-I-do-it sort of things. However, it is pretty easy to make and a nice dish for spring evenings.
Feta, Artichoke & Sun-Dried Tomato Pasta

* 2-3 boneless, skinless chicken breasts, thinly sliced
* 2 tablespoons olive oil
* 1 8-oz jar julienned sun-dried tomatoes, drained (rinsed as well, if packed in oil)
* 1 14-oz can quartered artichoke hearts, drained
* appx 1 cup fresh basil leaves, torn into small pieces
* 4 cloves garlic, crushed
* 6 oz feta cheese, crumbled (get sun-dried tomato & basil feta if you can find it!)
* salt & pepper
* 1 cup heavy cream + more for preference
* 3/4 - 1 lb capellini (or angel hair) OR penne

--In large, heavy skillet, cook chicken over med-high heat in olive oil and half of garlic and until cooked through. Add in tomatoes, rest of garlic, basil, and artichoke hearts. Mix all together and saute for a few minutes until basil wilts. Add in cream and feta cheese, turn heat down to low and let simmer. Stir occasionally while pasta cooks.

--Make pasta according to package directions. Drain well when done.

--Mix pasta into sauce and season with salt & pepper. If it isn't saucy enough for your taste, add in more cream to get to your preference. Let sit for a minute or two before serving.
This recipe can easily be made without using chicken. It's also really good as cold leftovers the next day!

If you'd like to participate in Shaker Gourmet, email me (include a link to your blog, of you have one) at: shakergourmet (at)

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