Ingredients:
4 teaspoons minced garlic, divided
1 tablespoon olive oil
1 teaspoon salt, divided
1/4 teaspoon dried thyme
1/2 teaspoon black pepper, divided
12 small red potatoes, halved ( about 1 1/2 pounds)
cooking spray
2 lbs boneless chicken breasts ( cut into bite-sized pieces)
1 cup vertically sliced red onions
3/4 cup dry white wine
3/4 cup reduced-sodium fat-free chicken broth
1/2 cup chopped pepperoncini peppers
1/4 cup pitted kalamata olives, halved
2 cups chopped plum tomatoes
2 tablespoons chopped fresh basil
1 (14 ounce) cans artichoke hearts, drained and quartered
1/2 cup crumbled feta cheese
fresh thyme sprigs (optional)
Directions:
Preheat oven to 400F.
Combine 2 teaspoons garlic, oil, 1/4 teaspoon salt, thyme, 1/4 teaspoon black pepper, and potatoes on a jelly roll pan coated with cooking spray. Bake at 400F for 30 minutes or until tender.
Heat a large Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add half of chicken to pan; saute 5 minutes or until browned. Remove chicken from pan. Repeat procedure with remaining chicken; remove from pan.
Add onion to pan; saute 5 minutes. Stir in wine, scraping pan to loosen browned bits. Bring wine to a boil; cook until reduced to 1/3 cup (about 2 minutes). Add potatoes, chicken, broth, pepperoncini, and olives; cook 3 minutes, stirring occasionally. Stir in 2 teaspoons garlic, 1/4 teaspoon salt, tomato, basil, and artichokes; cook 3 minutes or until thoroughly heated. Sprinkle with cheese. Garnish with thyme sprigs, if desired.
Servings: 8
Time preparation: 0 min.
Time total: 45 min.