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 cup 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)

Preparation

  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. If desired, sprinkle with feta cheese.