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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)

Description

Artichoke Hearts, Feta Cheese, And Kalamata Olives Add Bold Flavor To This Low-fat Chicken And Pasta Dinner.

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