Chicken and Sun Dried Tomatoes

INGREDIENTS

2    tablespoons olive oil

½   medium white onion, chopped

4    cloves garlic, minced

1    pound chicken breast cut to ½ cubes

½   cup low sodium chicken broth

2    jars (7 ounces) artichoke hearts

1    jar (7 ounce) sun dried tomatoes, drained, quartered

¾   cup pitted Kalamata olives, halved

1    teaspoon dried oregano

1    teaspoon dried basil

8   ounces dry angel hair pasta

2    ounces grated Parmesan cheese ( ¼  cup)

METHOD

Heat the olive oil n a large skillet over medium heat and add the onion. Cook the onions until softened, about 3 to 4 minutes, stirring, and add the garlic. Cook for 1 minute and add the chicken. Cook the chicken until lightly browned all over and add the broth, artichoke hearts, sun dried tomatoes, olives and oregano and basil.

Bring to a boil, reduce to a simmer and cook, covered, for about 7 to 8 minutes to thoroughly cook the chicken.

Meanwhile, cook the pasta to package directions until al dente , about 4 to 5 minutes. Transfer the drained pasta to a serving dish and add the chicken and sauce. Sprinkle with the cheese and serve.

Adapted from a recipe in All Recipes magazine