Chicken campagnola
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Whole Chicken Breasts | |
| 1 | large | Onion |
| 2 | larges | Bell Peppers; (Red) |
| 12 | ounces | Mushrooms |
| ⅓ | cup | Olive Oil |
| 14 | ounces | Artichoke Hearts; Drained |
| ½ | cup | Frozen Peas |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Oregano |
| ½ | teaspoon | Rosemary |
| 1 | bunch | Arugula |
Directions
Use boneless, skinless half-breasts. Cut crosswise into ½-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 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 to veggie mixture. add 2 TBSP olive oil. Cook mushrooms til tender. Add next 5 ing. cook about 5 mins to heat through.
Return remaining ingredients to skillet; heat through. Stir in arugula just to wilt.
Recipe by: GOOD HOUSEKEEPING 9/89 Posted to TNT Recipes Digest by Judi Moseley <judi@...> on Mar 23, 1998