Bored with your typical chicken dinners, then try this Mediterranean- inspired dish.
2 Tbsp olive oil
4 cloves garlic, minced
1 pound asparagus, cut in 2″ pieces
1 cup sun-dried tomatoes in oil, drained & julienne
1 1/2 cups cooked chicken (rotisserie chicken or chicken cutlets)
14 oz can of artichoke hearts, drained & quartered
fresh basil leaves
salt & pepper to taste
In large skillet over medium heat cook garlic 30 seconds. Add asparagus and cook 3 minutes. Add artichokes, sun-dried tomatoes, chicken and cook 3 minutes. Sprinkle with basil, salt and pepper
* recipe courtesy of Natalie Jill’s 7 Day Jump Start.
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