CHICKEN WITH PEPPERS AND ARTICHOKES

Chicken with Peppers and Artichokes image

Looking for dinner using Progresso® marinated artichoke hearts? Then check out this great dish served with chicken and bell peppers.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h

Yield 4

Number Of Ingredients 6

Ingredients

1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, marinade reserved
1/3 cup dry white wine or chicken broth
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 medium red bell peppers, cut lengthwise into quarters
4 medium green onions, sliced (1/4 cup)
1/4 teaspoon pepper

Steps:

Refrigerate artichokes. In shallow glass or plastic dish, mix reserved marinade and wine. Add chicken and bell peppers, turning to coat with marinade. Cover; refrigerate at least 30 minutes but no longer than 24 hours, turning occasionally.
Heat gas or charcoal grill. Remove chicken and bell peppers from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Turn chicken; add bell peppers to grill. Cover grill; cook 10 to 15 minutes or until peppers are tender and juice of chicken is clear when center of thickest part is cut (165°F).
Strain marinade. In 1-quart saucepan, mix marinade, artichokes, onions and pepper. Heat to boiling; boil and stir 1 minute. Serve with chicken and bell peppers.

Nutrition Facts : Calories 200, Carbohydrate 9 g, Cholesterol 70 mg, Fat 1/2, Fiber 5 g, Protein 27 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 3 g, TransFat 0 g