Mediterranean Chicken
Mediterranean Chicken
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
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*Tip: For more flavorful couscous or rice, prepare according to package directions using Culinary Broth in place of water.
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