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canquartered artichoke black olives tomatoes onion garlic chicken broth basil angel hair pasta olive oil Feta cheese
Viewed: 60 - Published at: 2 months agoIngredients
- 1 (14 ounce) canquartered artichoke hearts
- 1 (6 ounce) can black olives
- 1 (14 ounce) canpetite diced tomatoes
- 1 small onion, chopped
- 2 garlic cloves, crushed
- 12 cup chicken broth
- basil
- 2 cups angel hair pasta, cooked
- 2 tablespoons olive oil
- 12 cup feta cheese, crumbled
Method
- First, I usually chop my artichoke hearts and black olives into small-ish pieces.
- It makes the dish easier to eat and my DD prefers it that way.
- In a large skillet, saute onion in olive oil until tender.
- Add garlic, chicken broth, and basil (however much you like.
- I add a lot- about 2 T dried basil or 3-4 T fresh basil) and bring to a boil.
- Add canned tomatoes, juice and all, and reduce heat to medium-low.
- Add artichoke hearts and olives and heat until warm.
- Toss in feta cheese.
- Serve on top of angel hair pasta or even on spaghetti squash to make this gluten-free.
- YUM.
