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.
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.