Mediterranean Chicken and Pasta

1 6- Oz. Jar Marinated Artichoke Hearts
1 Tbsp. Olive Oil
12 Oz. Skinless, Boneless Chicken Breast, Cut Into Bite Size Pieces
3 Garlic Cloves, Thinly Sliced
¼ Cup Chicken Broth
¼ Dry White Wine
1 Tsp. Dried Oregano, Crushed
1 7-Oz. Jar Roasted Red Peppers, Drained and Cut into Strips
¼ Cup Pitted Kalamata Olives
3 Cups Hot Cooked Campanelle or Penne Pasta
¼ Cup Crumbled Feta Cheese


Drain artichoke hearts, reserving marinade, and chop them. 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 a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers and olives. To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese.