Categories: Sonoma Lunch_Dinner Phase 2

Ingredients

• 1 6-ounce jar marinated artichoke hearts
• 1 tablespoon extra-virgin olive oil
• 12 ounces skinless, boneless chicken breast halves, cut into 3/4-inch cubes
• 3 garlic cloves, thinly sliced
• 1/4 cup chicken broth
• 1/4 cup dry white wine
• 1 tablespoon small fresh oregano leaves or 1 teaspoon dried oregano, crushed
• 1 7-ounce jar roasted red sweet peppers, drained and cut into strips
• 1/4 cup pitted kalamata olives
• 3 cups hot cooked penne pasta
• 1/4 cup crumbled reduced-fat feta cheese (optional

Directions

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 brown. Add the reserved artichoke marinade, broth, wine, and dried oregano.

2. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in artichokes, roasted peppers, olives, and fresh oregano. Heat through.

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

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