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Lake Tahoe Chicken Recipe

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This recipe for Lake Tahoe Chicken, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Gina Robbins


2 tablespoons olive oil
1/2 onion
2 cloves garlic
1 lb boneless skinless chicken breast halves, cut into 1-inch pieces
1/2 C. Chicken broth
1 15 oz can quartered artichoke hearts, undrained
1 16 oz jar sun-dried tomatoes, drained and cut into quarters
1 4 oz can sliced olives, drained
1 teaspoon salt
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Freshly ground pepper to taste
1 12 oz package angel hair pasta
1 8 oz package crumbled feta cheese

Heat olive oil in a large skillet over medium high heat; cook and stir onion and garlic and hot oil for one 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 Space through. About 10 more minutes.
Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally until cooked through but firm to the taste, 4 to 5 minutes. Drain and transfer pasta to a platter; spoon chicken mixture over pasta. Sprinkle with feta cheese

Personal Notes:
Personal Notes:
This recipe was provided by Sara Ralls. Sara prepared this delicious entree during a sister get together in Lake Tahoe August 2020.




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