Entertaining Pasta

Since we bought our house, my husband and I have had fun inviting friends over for dinner. When we first moved in, my cooking skills were still in the developmental stage, so I searched for a couple of easy entertaining recipes. This pasta dish became an old standby in no time. It's very easy to make, it's delicious and the ingredients are a little different than a typical "spaghetti and meatballs" kind of dish. It also holds a special place in my heart as the only dish I've fixed that might have caused someone bodily harm. I thought it might be a good treat for my sister-in-law's birthday a couple years ago. Turns out she's allergic to artichokes--luckily, she saw me adding the artichokes prior to the meal and a major crisis (and trip to the hospital) was averted.

Mediterranean Pasta in Minutes

3 tablespoons olive oil
1 pound skinless boneless chicken breasts, sliced diagonally
1 (8 1/2-ounce) 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.

Tyler Florence, Food 911, Food Network