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

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