This recipe for Chicken Athena, by Tami Tew, is from Humpskunk & Buttermilk,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 cans stewed tomatoes 1 small jar marinated artichoke hearts 1 onion, sliced 2-3 boneless/skinless chicken breasts, cut in cubes feta cheese, crumbled angel hair pasta
Saute chicken in 1 T. canola oil until brown. Add onion and saute. Add tomatoes with juices and marinade from artichokes (save artichokes aside). Simmer about 10 minutes. Add feta cheese and artichokes. Warm and serve over pasta.
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