Mediterranean Chicken & Pasta (My kids love it!)

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

1 6 oz.jar marinated artichoke hearts
1 tablespoon olive oil
12 oz. skinless, boneless chicken breast, cut into bite-size pieces
3 garlic cloves, thinly sliced
¼ cup chicken broth
¼ cup dry white wine
1 teaspoon dried oregano, crushed
1 7 oz. jar roasted red peppers, drained and cut into strips
¼ cup pitted kalamata olives
3 cups hot cooked campanelle or penne pasta
¼ cup crumbled feta cheese (optional)

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. Sprinkle with feta cheese, if desired.

(I prefer to coarsely chop artichokes, peppers and olives in Cuisinart.)

Fitness Magazine July/August 2009