Mediterranean Chicken Pasta

This is another one of Tony's delicious recipes inspired by a dish that I used to crave from the Olive Garden (it was the best dish on the menu). However, they no longer serve it there, so lucky for me, Tony created this dish using all the essential Mediterranean flavors of that dish. It has easily become a favorite in our house, kids included. It's so creamy and rich with flavor that you'll always find yourself going back for more.

Mediterranean Chicken Pasta

Ingredients

1 jar marinated artichoke hearts
1 Tablespoon olive oil
1 Tablespoon butter
2 boneless, skinless chicken breasts, cut into 3/4" cubes (or shred rotisserie chicken)
3 cloves garlic, thinly sliced
1/4 cup chicken broth
1 cup heavy cream
1 jar roasted red peppers, drained and cut into strips
1/4 cup pitted kalamata olives
1 box penne pasta
1 cup crumbled feta cheese (I use tomato and basil)

Steps

1. Drain the artichokes, save marinade. Set aside.

2. Spread butter and olive oil in an unheated large skillet. Preheat over medium heat. Add chicken and garlic to skillet and cook until chicken is brown all over. Add the artichoke marinade, the 1/4 cup chicken broth, and 1 cup of heavy cream.

3. Bring to a boil and then reduce heat. Cover and simmer for 10 minutes. Let sauce thicken.

4. Stir in the artichokes, red peppers, olives and feta cheese (at the last minute so it doesn't melt into sauce). Heat through.

5. Spoon the chicken over the pasta and sprinkle with extra feta cheese.  


NOTE: If you are looking for a little extra kick, add a 1/4 cup of white wine to the sauce and simmer. NOTE 2: If you are looking for a time saver, use a rotisserie chicken (I love them!)