This recipe is from the book "Low Fat Lies". It is simple and if you use frozen cubed chicken breast, all the ingredients can be kept on hand, so it makes a great meal when you didn’t shop. Don't take the quantities as gospel -- change them to meet what you have (or like). It is not necessary to thaw frozen cooked cubed chicken.

Ingredients

4 serv.

flour↗8 tablespoons
black pepper↗1⁄4 teaspoon
(adjust to taste)
olive oil↗4 tablespoons
garlic cloves, chopped↗2
chicken breasts, cubed↗8 ounces
roasted red peppers↗4
(from a jar cut into strips)
medium olives↗40
marinated artichokes1
(12 ounce) jar
dry pasta8 ounces
(works better with short pasta)

Step-by-step instructions

1
Cook Pasta.
2
While pasta cooks.
3
Add the pepper to the flour.
4
Coat the chicken with the flour and pepper mixture.
5
Cook garlic about 2 minutes in oil over medium low heat.
6
Add chicken and cook until lightly browned.
7
Add the peppers and olives, cook until just heated though.
8
Add artichokes with liquid and cooked until everything is heated through.
9
Serve over the pasta.

Source: food.com

Original recipe ↗

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