Shelly's Recipe

CHICKEN MEDITERRANEAN II

Category: Chicken

1 pound skinned and boned chicken breast halves or thighs, cut into cubes
4-6 garlic cloves, minced
4 tablespoons olive oil
1 (14 1/2-ounce) can diced tomatoes, undrained
4 oz each white wine and chicken stock
Juice from 1 lemon
1/2 cup kalamata or ripe olives, pitted and chopped
1 teaspoon dried parsley flakes
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 tsp salt
1/4 tsp pepper
8 oz fresh spinach, cleaned and chopped
1 cup quartered artichoke hearts
8 oz crumbled feta cheese (I like to used sun-dried and herb feta cheese)
1 lb penne pasta, cooked

Combine first 3 ingredients in a heavy-duty zip-top plastic bag. Seal and chill 2 hours. Cook chicken mixture in a large skillet over medium-high heat 8 minutes or until chicken is done; remove from skillet. Add tomatoes and next 10 ingredients to skillet. Reduce heat, and simmer, stirring often, 7 minutes.

Return chicken to skillet. Sprinkle with feta cheese, and remove from heat. Cover and let stand 5 minutes. Serve immediately over hot cooked pasta. Serve 4