Mediterranean Chicken And Pasta Recipe

INGREDIENTS:

• 1 6 - ounce jar marinated artichoke hearts
• 1 tablespoon olive oil
• 12 ounces skinless, boneless chicken breast, cut into bite-size pieces
• 3 garlic cloves, thinly sliced
• 1/4 cup chicken broth
• 1/4 dry white wine
• 1 teaspoon dried oregano, crushed
• 1 7 - ounce jar roasted red peppers, drained and cut into strips
• 1/4 cup pitted kalamata olives
• 3 cups hot cooked campanelle or penne pasta
• 1/4 cup crumbled feta cheese (optional)

INSTRUCTIONS:

1. Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil over medium-high heat; add chicken and garlic. Cook and stir until chicken is brown. Add the reserved artichoke marinade, broth, wine and dried oregano.
2. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers and olives.
3. To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese.

Source: Fitness

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