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Mediterranean Chicken and Pasta
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Entrees - Maindishes
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Ingredients |
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1 6-ounce jar marinated artichoke hearts (optional)
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1 tablespoon olive oil
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12 ounces skinless, boneless chicken breast, cut into bite-size pieces
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3 garlic cloves, thinly sliced
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1/4 cup chicken broth
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1/4 dry white wine (optional)
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1 teaspoon dried oregano, crushed (optional)
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1 7-ounce jar roasted red peppers, drained and cut into strips
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1/4 cup pitted kalamata olives (optional)
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3 cups hot cooked campanelle or penne pasta
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1/4 cup crumbled feta cheese (optional)
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Instructions |
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In a large skillet, heat oil over medium-high heat; add chicken and garlic. Cook and stir until chicken is brown.
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Add the reserved artichoke marinade, broth, wine, and dried oregano. Bring to a boil; reduce heat. Simmer, covered, 10 minutes.
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Stir in chopped artichokes, roasted peppers, and olives. To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese.
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Originally Submitted
1/10/2013
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