1 pound linguine, cooked according to package directions
1/4 cup olive oil
1/4 cup butter (1/2 stick), plus 1 tablespoon
2 teaspoons minced garlic
2 teaspoon dried oregano
1 bunch green onions, chopped, divided
1 cup white wine or dry vermouth
1 14.5-ounce can low sodium chicken broth
8 ounces mushrooms, sliced
salt and black pepper
4 boneless, skinless chicken breasts, sliced into 1/2 inch strips
1 14-ounce can quartered artichoke hearts, drained
1 4-ounce can sliced black olives, drained
1 cup toasted chopped pecans
8 ounces crumbled feta cheese
1. While the pasta boils, melt 1/4 cup butter with olive oil in a large skillet. Add minced garlic, oregano and half of green onions and saute until the garlic becomes aromatic and slightly golden. Add the white wine and chicken broth to the skillet and boil rapidly until reduced by one third.
2. In another large skillet, melt 1 tablespoon butter. Add the mushrooms and saute over medium heat until lightly browned. Push mushrooms to sides of pan and add sliced chicken and remaining green onions. Season well with salt and pepper and saute until chicken is lightly browned and cooked through.
3. Add mushrooms, chicken, artichoke hearts and sliced black olives to sauce and simmer briefly to heat through. Pour over drained pasta and top with toasted pecans and crumbled feta. Toss well and serve immediately.