Chicken with Artichokes and Sundried Tomatoes Recipe

Heat olive oil in a large skillet over medium-high heat; cook and stir onion and garlic in hot oil for 1 minute. Add chicken; cook and stir until chicken is no longer pink 5 to 10 minutes. Stir chicken broth artichoke hearts with juice sun-dried tomatoes olives salt oregano basil and black pepper into chicken mixture; cover skillet and simmer until chicken is cooked through about 10 more minutes.

Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water stirring occasionally until cooked through but firm to the bite 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese.