Chicken Aegean

Photo: flickr user irrational_cat

Ingredients

8 boneless skinless chicken breasts

flour

1 tablespoon olive oil

1 pound fresh mushrooms quartered

2 cans whole tomatoes (28 oz.) not drained

6 cloves garlic pressed

teaspoon salt

teaspoon dried oregano

1 teaspoon dried basil

teaspoon pepper

2 cans large pitted black olives (6 ½ oz. ea.)

4 jars artichoke hearts (6 oz. ea.)

1 pound any noodles (to 2 lbs.)

Preparation

Cut the chicken into 2-inch chunks, and dredge in flour. Heat the olive oil in a large pan and saute the chicken pieces, removing each chunk from the pan when golden brown.

In the same pan, saute the mushrooms, then add the tomatoes, garlic , seasonings and simmer for 5 to 10 minutes. Transfer the mixture to an oven-proof casserole dish, add the chicken chunks, olives and artichoke hearts, noodles and bake at 350 degrees for 15 minutes or until heated through.