Ingredients
4 Chicken Breasts
Salt and Pepper
Dried Tarragon
Garlic Powder w. Parsley
1/2c. Extra Virgin Olive Oil (total)
1LB Fusilli or Orechetti (or whatever you like, penne is good) Pasta
3-4 cloves garlic, chopped
3/4c. Artichoke hearts, rough chopped (in oil)
1/2c. black olives rough chopped
1/2c. sundried tomatoes rough chopped (oil cured)
1/2c. Basil rough chopped
1/2c. White wine
1 Block Feta Cheese
Salt and Pepper and Cayenne
Preparation
Heat Boiling Water for Pasta Heat Grill pan for chicken Score Chicken Breasts in X pattern for even cooking. Season Chicken with salt,pepper,tarragon and garlic powder ( I use the one with parsley mixed in). Grill chicken, turning only once to get a good brown crust on each side. About 7-8 minutes a side depending on thickness. Don’t dry them out!
While chicken is cooking: Heat 1/4c oil in very large saute pan. Add garlic, do not brown, cook for a minute or so. Add artichokes, tomatoes, olives, red pepper flakes. Cook for about 5 minutes stirring around pretty often on medium heat. Add wine (or chix broth) Reduce a little, about 3 minutes.
Remove Chicken when done to let rest for about 5 minutes, then slice on an angle.
Add cooked pasta to saute pan and let finish cooking for about a minute, crumble feta and add basil to pasta, adjust seasonings with salt and pepper. Note: Add a litte pasta water if pasta mixture looks too dry.
Serve in a big pasta bowl with sliced chicken on top. Serve with extra Feta and red pepper.
Enjoy! Good Hot or Cold!!
