Chicken Mediterranean

3 skinless, boneless chicken breasts, cut into strips
1 cup chopped onion
1 clove garlic, minced
1 Tablespoon olive oil
1 can (14.5 oz.) diced tomatoes
1 can (6 oz.) Italian paste with roasted garlic
1 cup quartered artichoke hearts
½ cup sliced ripe olives
Cook chicken, onion and garlic in oil in large skillet over medium-high heat for five minutes.  Season with salt and pepper, if desired.
Combine undrained tomatoes, tomato paste, and ¾ cup water.  Add tomato mixture, artichoke hearts, and olive to skillet.
Bring to a boil. Reduce heat and simmer for fifteen minutes or until chicken is no longer pink.  Serve over rice, if desired.
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4

27 October 2008 | Recipes | Comments