Mediterranean Chicken And Pasta

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 3
• 12 ounces boneless skinless chicken breasts, cut into bite sized pieces
• 1 (6 ounce) jar marinated artichoke hearts
• 1 tablespoon olive oil
• 3 garlic cloves, chopped
• 1/4 cup chicken broth
• 1/4 cup dry wine
• 1 tablespoon fresh oregano, chopped or 1 teaspoon dried oregano, crushed
• 1/4 cup kalamata olive, pitted and sliced
• 3 cups campanelle pasta or 3 cups penne pasta, cooked and hot
• 1/4 cup feta cheese, crumbled

Recipe

• 1 drain the artichokes reserving the marinade. cut any large pieces in half and set aside.
• 2 in a large skillet heat the oil over med-high heat. add the chicken and cook until no longer pink then add the garlic and cook till the chicken has browned to desired doneness.
• 3 add the reserved marinade, broth and wine; and if using the dried oregano. bring to a boil, reduce heat and simmer, covered for 10 minutes. stir in the artichokes and olives; simmer for 5 to 10 minutes;add the hot cooked pasta and simmer for 10 minutes or until sauce is absorbed; (at this point the orignal recipe called for the dish to be served over the pasta with the sauce poured over it, however i felt the sauce was to thin and didn't stick well to the pasta).
• 4 serve with the crumbled feta cheese.
• 5 great with a salad.