Mediterranean Pasta

So like most days I was asking +Nirav Trivedi what he would like for dinner the other night. Now those who know him know that he will sometimes just say random words that come to his mind when he doesnt have a definitive answer to my questions.. here is our conversation from just last week.
Nikki - so what should we make for dinner tonite?
Nirav - hmm.... maybe pasta?
Nikki - i guess.. but wat kind?
Nirav - i dunno.
Nirav - i feel like eating something Mediterraneanny
Nikki - REALLY... pasta and mediterranean ??????
That night with some inspiration from Tyler Florence and to Nirav's surprise, I cooked up some Mediterranean Pasta!! 

Ingredients

3 tablespoons olive oil
3/4 - 1 pound skinless boneless chicken breasts, cubed
1 (8 1/2-ounc) jar sun-dried tomatoes, julienned

2 diced roma tomatoes
5-6 cloves garlic, minced

1 pound pasta of your choice (i have used farfalle here)
1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup)
1/2 cup kalamata olives, pitted (1/4 pound)

1/4 cup roasted pine nuts
6 ounces feta cheese, crumbled
1/2 cup heavy cream

2 teaspoons oregano(dried or fresh)

pinch of crushed red peppers

2 teaspoon red chilli powder

Salt and pepper, to taste

Directions

Boil water for pasta in a pasta pot. Heat oil in a skillet over medium heat. Brown chicken pieces until no longer pink. Add sun-dried tomatoes and garlic to skillet. Saute for 3-4 minutes. In the meantime, add the pasta to boiling water, cook until al dente, as per box instructions.

Now add the tomatoes, artichoke hearts, olives, oregano, red chilli powder, salt and pepper to the skillet. Saute 5-7 minute then stir in the cream. Toss in the fresh cooked pasta, roasted pine nuts and feta cheese, serve warm. May add some stock to achieve desired consistency in the sauce. Garnish with crushed red pepper and extra feta cheese if desired.

If you like to make a vegetarian version just skip the chicken or can add another protein of your choice!