Mediterranean Pasta in Minutes

Over the holidays, I took a semi-cookcation and didn't do much cooking at all. I had made so many cookies, as you know... so I was ready for the break and more than willing to let my momma feed me! OOhhh baby you should have been there for her shrimp and grits too man, WOW.

But back at home I've been messing up my kitchen every day as usual. I became a huge fan of kalamata olives recently, and wanted to use them in a recipe, so I started searching and found the perfect one. This dish has many of my very favorite things: pasta, feta, artichokes, sun-dried tomatoes, garlic, cream, chicken, and oregano! All these things would make my "top 25 favorite foods" list for sure (hey maybe I should write that list...). Plus I'm likely to have most of these things already at home, which is always nice.

I found this recipe on foodtv.com, and it's been up for a few years and has hundreds of reviews and 5 stars. Also a good sign. I rely the reviews for tips, such as to reduce the amount of pasta and/or up the cream to make a nice sauce. I did both and found it to be necessary, as there is no sauce in your bowl because it's all soaked up by the pasta and chicken. These are strong flavors, so if I made this for company I'd probably leave out the chicken and serve it as a warm pasta side dish.

I didn't use the basil, which is yet another very strong flavor, but I think it would be good if you have it on hand. Rather than wasting the olive oil that the sun-dried tomatoes are packed it, I put some of it in at the end and it really made it good. Oh, and the jar of sun-dried tomatoes we got was 7oz, rather than 8 1/2, which of course is just fine (esp because they're not cheap). I also modified the recipe to use a block of feta and chop it into large chunks instead of pre-crumbled feta. I love getting a nice bite of it, but not having a little in every bite, sort of like it's cool to have the whole olives.
Mediterranean Pasta in Minutes
adapted from Tyler Florence's recipe

• 3 tablespoons olive oil
• 1 pound skinless boneless chicken breasts, sliced diagonally (omit to use as a side dish)
  
• 1 (8 1/2-ounce) jar sun-dried tomatoes, julienned (reserve oil)
• 2 tablespoons (at least!) garlic, minced
  
• 3/4 to 1 pound fresh angel hair pasta
• 1/4 cup fresh basil (optional)
  
• 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 ounce block feta cheese, diced
  
• 1/2 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 (or add the pasta to the skillet to combine). Season with oregano, salt, pepper, and a drizzle of the sun-dried tomato oil before serving.

This is just before adding the cream.