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Chicken, Tomato & Artichoke Ragout

List of Ingredients




1 # skinless, boneless chicken breast halves, cut into bite-size pieces
1/4 t black pepper
1 T olive oil
1 C coarsely chopped onion
2 garlic cloves, minced
1 C fat-free, less-sodium chicken broth
1/4 C dry white wine
3 T tomato paste
1/2 t dried basil
1 (28 ounce) can diced tomatoes, undrained
1 bay leaf
1 (9 ounce) package frozen artichoke hearts



Recipe



Sprinkle chicken with pepper. Heat oil in a Dutch oven over medium-high
heat. Add the chicken, onion, and garlic; saute for 6 minutes or until
chicken is lightly browned. Stir in broth and next 5 ingredients (broth
thru bay leaf); bring to a boil. Reduce heat, and simmer 20 minutes or
until thoroughly heated. Discard bay leaf and serve with rice.