Ingredients
2 Skinless Boneless Chicken Breasts
1 Can Quartered Artichokes in water
1 cup Sliced or whole Kalamata Olives
1 can low sodium Diced tomatoes (with basil and garlic is best)
1 cup low fat feta or gorgonzola cheese
2 cups whole wheat pasta
1/2 cup white wine (pinot grigio or sauvignon blanc is best)
1/2 cup balsamic vinegar
salt & pepper to tastes
Directions:
Cook the chicken on the stovetop in a skillet in the wine, and balsamic vinegar. Cook the pasta to al dente, about 10-15 minutes. Add the diced tomatoes to the chicken after about 20 minutes, then add in the artichokes and kalamata olives. Let simmer. Finally add in the pasta and let sit for 5 minutes. Add salt & pepper to taste. Add the feta or gorgonzola cheese on top right before serving.
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