Mediterranean Chicken And Pasta

• 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 white 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

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.

chicken breasts, olive oil, garlic, chicken broth, white wine, fresh oregano, kalamata olive, campanelle pasta, feta cheese

Taken from www.food.com/recipe/mediterranean-chicken-and-pasta-239890 (may not work)