Mediterranean Chicken and Pasta

1 6oz jar of marinated artichoke hearts
Nonstick Cooking Spray
12 oz. Boneless, skinless chicken breast (cut into cubes)
3 garlic cloves, thinly sliced
1/4 C Chicken Broth (I prefer stock)
1/4 C Dry White Wine, or Chicken Broth
1T Oregano or 1tsp. of dried oregano
1 7 oz Jar Roasted Sweet Peppers(cut into strips)or Sun Dried Tomatoes
(reserve 2T marinade)
2 C Whole Wheat Pasta (I prefer Penne/Rotini)
1/4 C Crumbled Feta Cheese

1.Drain artichokes, reserve marinade. Set aside. Coat an unheated large skillet with cooking spray. Preheat over medium heat. Add chicken and garlic to hot skillet,cook and stir until chicken is brown. Add reserved artichoke marinade, Sun dried Tomato marinade, chicken broth, wine (chicken broth), if using dried oregano,add now.

2.Bring to boil, reduce hear. Cover and simmer for 10 minutes, stir in artichokes, peppers (or tomato), and fresh oregano if using it instead of dried.

3.Serve over pasta (I prefer to mix it all together), and sprinkle with feta if desired.


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