11⁄2 pounds boneless, skinless chicken breast halves, cut into
1 teaspoon salt-free chicken seasoning, McCormick®
1 teaspoon dried Italian seasoning, McCormick®
Olive oil cooking spray, Mazola® Pure
1 onion, chopped
1 teaspoon crushed garlic, Christopher Ranch®
1 can (15-ounce) artichoke hearts in water, drained and quartered, Maria®
1 can (14.5-ounce) organic diced tomatoes with basil, Muir Glen®
3⁄4 cup Chardonnay or other white wine
2 tablespoons organic tomato paste, Muir Glen®
15 fresh basil leaves, torn
Hot cooked whole wheat linguine (optional)
Fresh basil sprigs (optional)
Sprinkle chicken pieces with chicken seasoning and Italian seasoning; set aside.
Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add chicken, onion, and garlic. Cook and stir for 8 to 10 minutes or until chicken is no longer pink. Stir in artichoke hearts, tomatoes, wine, and tomato paste. Bring to a boil; reduce heat. Stir in torn basil; simmer for 10 minutes.
Serve chicken over hot cooked linguine (optional). Garnish with basil sprigs (optional).