Mediterranean Chicken And Pasta

• 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 cup 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)

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

hearts, olive oil, skinless, garlic, chicken broth, white wine, oregano, red peppers, olives, penne pasta, feta cheese

Taken from www.epicurious.com/recipes/member/views/mediterranean-chicken-and-pasta-52973891 (may not work)