baci's baking - Quick Mediterranean Chicken and Pasta

Here's a tasty (and healthy!) treat that's light and refreshing for summer from my trusty Better Homes and Garden Cook Book!

Quick Mediterranean Chicken and Pasta

1 6-ounce jar marinated artichoke hearts
1 T. olive oil
12 ounces skinless, boneless chicken breasts, cut into 3/4-inch cubes
3 cloves garlic, pressed
1/4 cup vegetable broth
1/2 cup dry white wine (I used Chardonnay)
1 t. dried oregano
1 7-ounce jar roasted red sweet peppers, drained and cut into strips
1/4 cup pitted Kalamata olives
2 cups hot cooked whole wheat angel hair pasta
1/4 cup (1 ounce) crumbled feta cheese (optional)

1) Drain artichokes, reserving marinade. Set aside.

2) In a large skillet heat oil over medium-high heat. Add chicken and garlic. Cook and stir until chicken is no longer pink.
3) Add the reserved artichoke marinade, broth, wine and oregano. Bring to a boil; reduce heat. Simmer, covered for 10 minutes.

4) Stir in artichokes, roasted peppers and olives. Heat through.
5) To serve, spook the chicken mixture over pasta. If desired, sprinkle with feta cheese.