Chicken, Artichoke, and Tomato Ragout |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 pound skinless, boneless chicken breast halves, cut into bite-size pieces |
1/4 teaspoon black pepper |
1 tablespoon olive oil |
1 cup coarsely chopped onion |
2 garlic cloves, minced |
1 cup fat-free, less-sodium chicken broth |
1/4 cup dry white wine |
3 tablespoons tomato paste |
1/2 teaspoon dried basil |
1 (28-ounce) can diced tomatoes, undrained |
1 bay leaf |
1 (9-ounce) package frozen artichoke hearts |
Directions:
1. Sprinkle chicken with pepper. Heat oil in a Dutch oven over medium-high heat. Add the chicken, onion, and garlic; sauté for 6 minutes or until chicken is lightly browned. Stir in broth and next 5 ingredients (broth through bay leaf); bring to a boil. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally. Stir in artichoke hearts. Cook 5 minutes or until thoroughly heated. Discard bay leaf.
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