Chicken Antipasto Recipe

• 1 pound boneless skinless chicken
• 1 can black ripe olives
• 1 jar marinated artichoke hearts, cut up
• 1 jar roasted red peppers, cut up
• 2 cloves garlic, chopped
• 1 med. onion, minced
• 2 tbsp. extra virgin olive oil
• 1 pound colored vegetable pasta

1. Saute/fry onion and garlic till clear.
2. Season chicken with salt and pepper.
3. Cut in bite size pcs.
4. Add in to onion, cook 5-10 min till juices run clear.
5. Add in olives with some juice (minced).
6. Add in artichokes with all juice.
7. Add in peppers.
8. Cook 5 min more.
9. Serve over cooked pasta and sprinkle with grated fresh Parmesan cheese.

chicken, black ripe olives, hearts, red peppers, garlic, onion, extra virgin olive oil, pasta

Taken from cookeatshare.com/recipes/chicken-antipasto-39823 (may not work)