Ingredients

• 1 cup diced oil-packed sun-dried tomatoes, plus 1 tablespoon oil from jar
• 1 pound boneless skinless chicken breast halves, cut into 2-inch pieces
• 1 bunch broccoli rabe, chopped
• 1/2 cup sliced pitted black olives
• 1/4 cup water
• Salt
• Freshly ground black pepper
• 1/3 cup crumbled feta cheese

Instructions

1. Heat the oil from sun-dried tomatoes in a large skillet over medium-high heat. Add chicken and cook 3 to 5 minutes, until golden brown on all sides. Add tomatoes, broccoli rabe, olives, and 1/4 cup water, season with salt and pepper, cover and cook 3 minutes, until broccoli rabe wilts and chicken is cooked through. Remove from heat, transfer to a serving plate and top with feta cheese. Usually served with capellini pasta or rice.