Mediterranean Chicken and Pasta

Makes: 4 servings
Prep: 5 mins
Cook: 15 mins

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)

Directions

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.

1. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers and olives.

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

Source: http://www.fitnessmagazine.com/recipe/chicken/mediterranean-chicken-and-pasta/

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