Greek Chicken All Dressed Up

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 8 ounces farfalle pasta, cooked
• 1 lb boneless skinless chicken breast, cut into 1-inch bite-size chunks
• 1/4 cup olive oil
• 1/2 cup wine
• 1/2 lemon, juice of, fresh
• 1 tablespoon all purpose greek seasoning
• 1 (3 ounce) package sun-dried tomatoes, julienne cut
• 3/4 cup wine
• 1/4 cup olive oil
• 2 garlic cloves, pressed
• 2 carrots, julienned and cut into 2 inch lenths
• 1 large shallot, coarsely chopped
• 1 (6 ounce) package portabella mushrooms, pre-sliced, cut in half
• 1/2 cup chicken broth
• 2 teaspoons all purpose greek seasoning
• 3 cups baby spinach leaves, fresh, coarsely chopped
• 1 cup marinated artichoke hearts, coarsley chopped

Recipe

• 1 combine chicken marinade ingredients and place chicken and marinade in a bowl or zip-top plastic bag; make sure chicken is thouroughly coated; refrigerate for 6-8 hours.
• 2 place sun dried tomatoes in small bowl; pour 3/4 cup wine to cover. cover; set aside and let marinate for at least one hour.
• 3 remove chicken from marinade. place marinade in a small saucepan and bring to a boil over med-high heat. reduce heat slightly and allow marinade to boil slowly for approximately 5 minutes. remove from heat; set aside.
• 4 meanwhile, in a dutch oven, brown chicken in oil over med-high heat until no longer pink - about 5 - 7 minutes. remove chicken with a slotted spoon; set aside.
• 5 place garlic, carrots, shallot, mushrooms, sundried tomatoes (with remaining wine that they did not absorb), 1/2 cup chicken broth and 2 teaspoons greek seasoning in dutch oven and cook, covered, over med-high heat until vegetables are tender, stirring occasionally - about 5 minutes.
• 6 add chopped spinach; cook 2 minutes more.
• 7 add chicken, reserved marinade and artichoke hearts; toss gently and heat just until all ingredients are heated through.