This is our go-to recipe if we are ever entertaining, whether it be a large crowd or just another couple. It's simple but tastes restaurant worthy, and is easy to double or even triple without losing the integrity of the dish.
1 lb chicken breasts (sliced diagonally)
3T olive oil
1 - 8 1/2 oz jar sundried tomatoes (packed in herb oil, drained and julienned)
3 cloves garlic, pressed
1/4 c fresh basil (please use fresh!), coarsely chopped
1 - 8 1/2 oz can artichoke hearts (packed in water, drained, and quartered)
6 oz crumbled feta cheese
2 c heavy cream (add more to taste - I like a lot!)
12 oz bowtie pasta
1t dried oregano
Brown chicken in oil for 5-6 minutes until cooked through. Add sundried tomatoes and garlic & saute for 2 minutes. Add basil, artichoke hearts, and feta cheese to pan and saute for an additional minute. Stir in cream; remove mixture from heat. Season to taste with salt, pepper, and oregano and cover.
Meanwhile cook pasta according to package directions. Drain and place pasta in a large bowl and toss with the sauce. Adjust seasonings with salt pepper and oregano, and add more cream if necessary.