Directions:
- 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 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 831.11 Kcal (3480 kJ) | ||
| Calories from fat | 440.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49g | 75% | |
|---|---|---|---|
| Cholesterol | 145.96mg | 49% | |
| Sodium | 593.74mg | 25% | |
| Potassium | 549.66mg | 12% | |
| Total Carbs | 60.9g | 20% | |
| Sugars | 5.98g | 24% | |
| Dietary Fiber | 3.71g | 15% | |
| Protein | 39.19g | 78% | |
| Vitamin C | 3.5mg | 6% | |
| Iron | 266.1mg | 1478% | |
| Calcium | 183.3mg | 18% | |
| Amount Per 100 g | |||
| Calories | 371.59 Kcal (1556 kJ) | ||
| Calories from fat | 197.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.91g | 75% | |
|---|---|---|---|
| Cholesterol | 65.26mg | 49% | |
| Sodium | 265.46mg | 25% | |
| Potassium | 245.75mg | 12% | |
| Total Carbs | 27.23g | 20% | |
| Sugars | 2.67g | 24% | |
| Dietary Fiber | 1.66g | 15% | |
| Protein | 17.52g | 78% | |
| Vitamin C | 1.5mg | 6% | |
| Iron | 119mg | 1478% | |
| Calcium | 81.9mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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