INGREDIENTS
12 oz
Chicken breast, skinless boneless
1
jar Artichoke hearts
3
Garlic cloves
1 tsp
Oregano, dried
1/4 cup
Chicken broth
1/4 cup
Kalamata olives, pitted
3 cups
Campanelle or penne pasta, hot cooked
1
jar Red peppers, roasted
1 tbsp
Olive oil
1/4 cup
Feta cheese
1/4
White wine, dry