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!"

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PREP TIME	6 Min
COOK TIME	15 Min
READY IN	21 Min

SERVINGS

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Servings
USMETRIC

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

Cook chicken in oil in large skillet over medium-high heat, 3 minutes.
Add rosemary; cook 2 minutes.
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

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

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