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Chicken Antipasto Recipe

by CookEatShare Cookbook

Ingredients

1 pound boneless skinless chicken 1 can black ripe olives 1 jar marinated artichoke hearts, cut up 1 jar roasted red peppers, cut up

2 cloves garlic, chopped 1 med. onion, minced 2 tbsp. extra virgin olive oil 1 pound colored vegetable pasta

Directions

1. Saute/fry onion and garlic till clear. Season chicken with salt and pepper. Cut in bite size pcs. Add in to onion, cook 5-10 min till juices run clear. Add in olives with some juice (minced). Add in artichokes with all juice. Add in peppers. Cook 5 min more. Serve over cooked pasta and sprinkle with grated fresh Parmesan cheese.

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