Source: dLife

Chicken and artichokes marinated and served over pasta.

Servings

6 oz Artichokes, hearts, marinated, canned
1 tbsp olive oil
0.75 lb boneless skinless chicken breasts , cut into 3/4-inch pieces
3 medium garlic cloves , thinly sliced
0.25 cup chicken broth, low sodium
0.25 cup white wine (or chicken broth)
1 tbsp oregano leaves , crushed (or 1 tsp dried oregano)
7 oz roasted red peppers with brine , drained and cut into strips
2 oz pitted calamata olives (1/4 cup)
1.25 g Pasta, rotini, whole wheat flax, dry , hot cooked (or penne)
0.25 cup Cheese, feta, crumbled

1 Boil a large pot of water, cook pasta without fat or salt, according to directions on the package.
2 Drain artichokes, reserving marinade. Set aside.
3 In a large skillet heat oil over medium-high heat. Add chicken and garlic, and cook and stir until chicken is light brown.
4 Add the reserved artichoke marinade, broth, wine, and, if using, dried oregano.
5 Bring to a boil, reduce heat, and simmer, covered, for 10 minutes.
6 Stir in the artichokes, roasted peppers, olives, and, if using, fresh oregano. Heat through.
7 To serve, spoon the chicken mixture over pasta.
8 If desired, sprinkle with feta cheese.