Looking for dinner using Progresso® marinated artichoke hearts? Then check out this great dish served with chicken and bell peppers.
jar (6 oz) Progresso™ marinated artichoke hearts, drained, marinade reserved
cup dry white wine or chicken broth
boneless skinless chicken breasts (about 1 1/4 lb)
medium red bell peppers, cut lengthwise into quarters
medium green onions, sliced (1/4 cup)
Refrigerate artichokes. In shallow glass or plastic dish, mix reserved marinade and wine. Add chicken and bell peppers, turning to coat with marinade. Cover; refrigerate at least 30 minutes but no longer than 24 hours, turning occasionally.
Heat gas or charcoal grill. Remove chicken and bell peppers from marinade; reserve marinade. Place chicken on grill over medium heat. Cover grill; cook 5 minutes. Turn chicken; add bell peppers to grill. Cover grill; cook 10 to 15 minutes or until peppers are tender and juice of chicken is clear when center of thickest part is cut (165°F).
Strain marinade. In 1-quart saucepan, mix marinade, artichokes, onions and pepper. Heat to boiling; boil and stir 1 minute. Serve with chicken and bell peppers.
We recommend a nonmetal dish for marinating. Most marinades contain acidic ingredients, such as vinegar or lemon juice, which react with metal, causing off flavors in the food and possibly damaging the container.
When bell peppers are at their peak, choose from a variety of vibrant colors—red, orange, yellow and green.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- 1 1/2g
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 3 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.