Chicken Mediterranean

• 3 skinless, boneless chicken breasts, cut into strips
• 1 cup chopped onion
• 1 clove garlic, minced
• 1 Tbsp olive oil
• 1 can (14.5 oz) Contadina(R) Recipe Ready Diced Tomatoes - Marinara
• 1 can (6 oz) Contadina(R) Italian Paste with Roasted Garlic
• 1 cup quartered artichoke hearts
• 1/2 cup sliced ripe olives

1. Cook chicken, onion, and garlic in oil in large skillet over medium-high heat for five minutes. Season with salt and pepper, if desired.
2. Combine undrained tomatoes, tomato paste, and 3/4 cup water. Add tomato mixture, artichoke hearts, and olives to skillet.
3. Bring to a boil. Reduce heat and simmer for fifteen minutes or until chicken is no longer pink. Serve over rice, if desired.

skinless, onion, clove garlic, olive oil, tomatoes, italian, quartered artichoke hearts, olives

Taken from www.epicurious.com/recipes/member/views/chicken-mediterranean-1277410 (may not work)