Here’s another oldie but goodie!
Like Kong Bao, this is one of our favorite recipes and makes an appearance pretty often in the rotation. One of my favorite things about this recipe is that it’s so easy, but looks pretty and tastes complicated!
This meal could also be made vegetarian by substituting firm tofu for the chicken.
Artichoke Chicken Saute
|I measured 1 cup of rice to make sure I was in my calorie range and it looked cool on the plate which is why it’s plated like this! Normally I spoon the rice onto the plate and top it with the chicken artichoke mixture and add extra feta on top.|
1 lb boneless, skinless chicken breasts diced
1 tablespoon olive oil
1/2 yellow onion, diced
1 14.5oz can Del Monte Original Stewed Tomatoes (I cannot guarantee this recipe unless you use these exact tomatoes…seriously!)
1/2 teaspoon rosemary, crushed between your fingers
1 cup (or more!) crumbled feta cheese, divided (1/4 cup for the sauce and the rest for garnish)
12oz jar marinated artichoke hearts (not packed in water, packed in marinade!)
If you are afraid of crunchy onions like my darling husband, start by sautéing the onions in the olive oil for 3-4 minutes until they become translucent (and soft). Add the diced chicken and cook for another 3 minutes until the chicken is nearly done (it’ll cook more later).
Stir in the tomatoes, the marinade from the artichokes and the rosemary and cook over medium heat for 10-15 minutes, stirring frequently (I also use the spoon to break up the large tomato pieces). Add the artichokes and 1/4 cup of crumbled feta and simmer until the feta breaks down and thickens the sauce a bit.
Serve over rice and sprinkle additional crumbled feta over the top. Enjoy!