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1 6-ounce jar marinated artichoke hearts
1 tablespoon olive oil
12 ounces skinless, boneless chicken breast, cut into bite- size pieces
3 garlic cloves, thinly sliced
1/4 cup chicken broth
1/4 cup dry white wine
1 teaspoon dried oregano, crushed
1 7-ounceiar roasted red peppers, drained and cut into strips
1/4 cup pitted Kalamata olives
3 cups hot cooked campanelle or penne
1/4 cup crumbled feta (optional)
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