Preparing the pizza sauce early in the week sure saves time later when it's used in this fast dinner. Tender chicken, roasted red peppers and marinated artichoke hearts put a flavorful spin on the red sauce that's served over pasta.
- 1 jar (12 ounces) marinated quartered artichoke hearts
- 4 boneless skinless chicken breasts (4 ounces each)
- 1 tablespoon olive oil
- 2 cups pizza sauce
- 1 jar (7 ounces) roasted sweet red peppers, drained and cut into strips
- Hot cooked fettuccine
- Drain artichoke hearts, reserving 1/4 cup marinade. In a large skillet, brown chicken in oil. Add the pizza sauce, artichokes, red peppers and reserved artichoke marinade.
- Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a meat thermometer reads 170°. Serve with fettuccine. Yield: 4 servings.
Originally published as Tomato Artichoke Chicken in Quick Cooking September/October 2003, p35
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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