- 1 (6 ounce) jar marinated artichoke hearts
- 1 tablespoon extra-virgin olive oil
- 12 ounces skinless, boneless chicken breast halves, cut into 3/4-inch cubes
- 3 cloves garlic, thinly sliced
- 1/4 cup chicken broth
- 1/4 cup dry white wine
- 1 tablespoon small fresh oregano leaves
- 1 (7 ounce) jar roasted red sweet peppers, drained and cut into strips
- 1/4 cup pitted kalamata olives
- 3 cups hot cooked penne pasta
- 1/4 cup crumbled reduced-fat feta cheese (optional)
- Drain artichokes, reserving marinade. Set aside. 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.
- Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Stir in artichokes, roasted peppers, olives, and fresh oregano. Heat through.
- To serve, spoon the chicken mixture over pasta. If desired, sprinkle with feta cheese.