Greek Pasta

This will feed an army and still have leftovers.  The ingredients aren't cheap but it makes a TON, it's on the table in 30 minutes and it tastes so good that you won't mind the cost.  

This is adapted from Tyler Florence's recipe "Mediterranean Pasta in Minutes" - it's quick, easy and tastes fantastic.

1 8oz jar sun-dried tomatoes, include the oil
2-3 cloves garlic, minced
2 boneless skinless chicken breasts (or the meat of a rotisserie chicken)
1 can black olives, drained (I prefer whole/small, but if you're not feeding kids, Kalamata would great!)
1 can artichoke hearts, drain & trim any icky bits
1 cup crumbled feta
1/2 cup heavy cream
1 pound penne, ziti or rigatoni
6-8 fresh basil leaves, snipped into ribbons

Start the penne water and, when ready, toss in the pasta (before you drain it, use a glass measuring cup to pull out a cup or so of the cooking water & set aside).

Pour 1-2 TB of the oil off of the tomatoes into a large (really big) skillet.   Get it hot and saute the garlic 1-2 minutes.  The add the chicken and cook it through (or heat it through if using rotisserie chicken). 

Add in the drained artichoke hearts, olives and tomatoes and allow to heat all the way through. 

Pull about a cup of the cooking water out and then thoroughly drain the pasta.  Toss the drained pasta in the pan with the chicken, tomatoes, etc.  Add in approx 1/2 C of the reserved cooking water and toss with the pasta.  Allow it to absorb - if things seem really dry add more, but you probably wont' need it.

Add in the feta and cream and toss until creamy.  Serve in bowls, top with snipped basil, and serve with bread and a salad dressed with balsamic vinegar.

Yummy!  Enjoy!