Recipe - Chicken Campagnola

2 Whole Chicken Breasts
1 lg Onion
2 lg Bell Peppers; (Red)
12 ounce Mushrooms
1/3 cup Olive Oil
14 ounce Artichoke Hearts; Drained
One half cup Frozen Peas
1 teaspoon Salt
1 teaspoon Oregano
One half teaspoon Rosemary
1 bn Arugula

Use boneless, skinless halfbreasts. Cut crosswise into 1/2inch strips.
Cut onion into wedges, separate into strips. Cut peppers into 1inch
strips. Slice mushrooms. In 12in. skillet over med heat, cook onion in oil
til tender. Add peppers, increase heat and cook til tendercrisp and
lightly browned, stir often. Remove veggies to bowl. In remaining oil over
high heat, cook chicken about 5 mins, til it loses pink color and is
lightly browned. Add to veggie mixture. add 2 TBSP olive oil. Cook
mushrooms til tender. Add next 5 ing. cook about 5 mins to heat through.
Return remaining ingredients to skillet; heat through. Stir in arugula just
to wilt.

Recipe by: GOOD HOUSEKEEPING 9/89

Posted to TNT Recipes Digest by Judi Moseley judi@moseleygroup.com on Mar
23, 1998