Mediterranean Chicken

SUBMITTED BY: COLLEGE INN® Broth 

"All the best from the Mediterranean in one quick recipe. Olives, wine, and chicken come together to transform your table into a healthy feast. Mangia!"
PREP TIME  6 Min
COOK TIME  15 Min
READY IN  21 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 1 pound skinless, boneless chicken breasts, cut into cubes
  • 2 tablespoons olive oil
  • 2 teaspoons minced fresh rosemary
  • 1 (14.5 ounce) can DEL MONTE® Petite-Cut Diced Tomatoes
  • 1 cup canned or frozen artichoke hearts
  • 1/4 cup sliced ripe olives
  • 1 cup COLLEGE INN® Culinary Broth, White Wine & Herb
  • 4 servings couscous or rice

DIRECTIONS

  1. Cook chicken in oil in large skillet over medium-high heat, 3 minutes.
  2. Add rosemary; cook 2 minutes.
  3. Stir in tomatoes, artichoke hearts, olives and broth. Simmer 10 minutes or until chicken is no longer pink. Serve over couscous or rice.*

FOOTNOTE

  • *Tip: For more flavorful couscous or rice, prepare according to package directions using Culinary Broth in place of water.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on Dec. 20, 2008 by Anthony W 
This is good and quick. I made a few changes to give it a little more flavor. I cooked fresh... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4 star rating.
Reviewed on Dec. 9, 2008 by sweetsue 
This was an easy recipe and everyone enjoyed it. I added 2 teaspoons of Italian spice for... MORE


 
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