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 fresh 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.
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|Serving Size: 1 Serving (330g)|
|Recipe Makes: 4|
|Calories from Fat: 200 (30%)|
|Amt Per Serving||% DV|
|Total Fat 22.2g||30 %|
|Saturated Fat 9.7g||48 %|
|Monounsaturated Fat 7.9g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 194.8mg||60 %|
|Sodium 1062.8mg||37 %|
|Potassium 810.3mg||21 %|
|Total Carbohydrate 71.8g||21 %|
|Dietary Fiber 2.9g||11 %|
|Sugars, other 69g|
|Protein 46.6g||67 %|
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Calories per serving: 675
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