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Tuesday, January 25 2011
1 6-ounce jarmarinated artichoke hearts
1 tablespoonolive oil
12 ouncesskinless, boneless chicken breast halves, cut into 3/4-inch pieces
3 clovesgarlic, thinly sliced
1/4 cupchicken broth
1/4 cupdry white wine
1 tablespoonsmall fresh oregano leaves or 1 teaspoon dried oregano, crushed
1 7-ounce jarroasted red sweet peppers, drained and cut into strips
1/4 cuppitted kalamata olives
3 cupshot cooked whole wheat penne or rotini pasta
1/4 cupcrumbled feta cheese (optional)

1. Drain artichokes, reserving marinade. Set aside. In a large skillet heat oil over medium-high heat. Add chicken and garlic; cook and stir until chicken is light brown. Add the reserved artichoke marinade, broth, wine, and, if using, dried oregano.

2. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in artichokes, roasted peppers, olives, and, if using, fresh oregano. Heat through.

3. To serve, spoon the chicken mixture over pasta. If desired, sprinkle with feta cheese. Makes 4 servings.

 
Posted by: Send a Meal AT 10:25 am   |  Permalink   |  0 Comments  |  Email
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