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Ad ID: A187 | Sunday, 31 December, 2017  04:21 | Hits: 93


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Mediterranean Chicken and Pasta  (washington)

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 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) Directions 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. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers and olives. To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese

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