Recipe 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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skinless, boneless chicken breasts, cut into cubes
minced fresh rosemary
1 (14.5 ounce) can
DEL MONTE® Petite-Cut Diced Tomatoes
canned or frozen artichoke hearts
sliced ripe olives
COLLEGE INN® Culinary Broth, White Wine & Herb
couscous or rice
This is good and quick. I made a few changes to give it a little more flavor.
I cooked fresh chopped garlic and diced shallots in the olive oil before cooking the chicken, which I also sprinkled some pepper and garlic powder on. The rosemary was a little strong so I used less than recommended. When I had all the ingrediants added I squeezed an entire lemon in.
To use some of the extra broth I cooked the rice with a broth / water mixture.
This was an easy recipe and everyone
enjoyed it. I added 2 teaspoons of
Italian spice for flavor. It didn't
take long to make and makes enough
for 6 with no problem.
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