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Post by April B. on Feb 6, 2003 12:31:41 GMT -6
Chicken Mediterranean 4 Servings
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 Recipe Ready Diced Tomatoes - Marinara 1 can (6 oz) Contadina 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.
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