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Ingredients
- 2 whl Chicken Breasts
- 1 lrg Onion
- 2 lrg Bell Peppers, (Red)
- 12 ounce Mushrooms
- 1/3 c. Extra virgin olive oil
- 14 ounce Artichoke Hearts, Liquid removed
- 1/2 c. Frzn Peas
- 1 tsp Salt
- 1 tsp Oregano
- 1/2 tsp Rosemary
- 1 bn Arugula
Directions
- Use boneless, skinless half-breasts. Cut crosswise into 1/2-inch strips.
- Cut onion into wedges, separate into strips. Cut peppers into 1-inch strips. Slice mushrooms. In 12-in. skillet over med heat, cook onion in oil til tender. Add in peppers, increase heat and cook til tender-crisp and lightly browned, stir often. Remove veggies to bowl. In remaining oil over high heat, cook chicken about 5 mins, til it loses pink color and is lightly browned. Add in to veggie mix. add in 2 TBSP extra virgin olive oil. Cook mushrooms til tender. Add in next 5 ing. cook about 5 mins to heat through.
- Return remaining ingredients to skillet; heat through. Stir in arugula just to wilt.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 329g | |
| Recipe makes 4 servings | |
| Calories 367 | |
| Calories from Fat 224 | 61% |
| Total Fat 25.21g | 32% |
| Saturated Fat 4.47g | 18% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 676mg | 28% |
| Potassium 753mg | 22% |
| Total Carbs 17.21g | 5% |
| Dietary Fiber 7.2g | 24% |
| Sugars 6.86g | 5% |
| Protein 20.16g | 32% |
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