1 (7 ounce) jar roasted red sweet peppers, drained and cut into strips
¼ cup pitted kalamata olives
2 cups hot cooked whole wheat penne pasta
¼ cup crumbled feta cheese (optional)
Drain artichokes, reserving marinade. Set aside. Coat an unheated large nonstick skillet with cooking spray. Preheat over medium heat. Add chicken and garlic to hot skillet. Cook and stir until chicken is brown. Add the reserved artichoke marinade, the chicken broth, wine, and dried oregano (if using).
Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in artichokes, roasted peppers, olives and fresh oregano (if using). Heat through.
To serve, spoon the chicken mixture over pasta. If desired, sprinkle with feta cheese.