3 tablespoons olive oil
1 pound skinless boneless chicken breasts, sliced diagonally
1 (8 1/2-ounc) jar sun-dried tomatoes, julienned (1 cup)
2 tablespoons garlic, minced
1 pound fresh angel hair pasta
1/4 cup fresh basil
1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)
1/2 cup kalamata olives, pitted (1/4 pound)
6 ounces feta cheese, crumbled
1/4 cup heavy cream
2 teaspoons dried oregano
Salt and pepper, to taste

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.