I have made this healthy meal twice now and both times I’ve done a “step” wrong (cooked the artichoke hearts wrong or didn’t keep the juice from the artichokes). Guess what? It still tastes excellent. All three children ate it and loved it. Okay, so 2 of them love it and one just moderately likes it and probably just eats it because it is what I served. This is definitely a keeper for our house.
Ingredients
- 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 (or just double the chicken broth like I did)
- 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)
Instructions
- 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. (and don't just BUY the feta cheese, actually use it. Unlike me.)
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http://www.rchotx.com/mediterranean-chicken-pasta/Have y’all tried any of the recipes we’ve shared? I tried Taco Soup Heather’s Way, but I’ll change mine to “Taco Soup Heather’s Way made Tarah’s way” with ground turkey and less tomatoes.
