Mediterranean Chicken Pasta

Ingredients
6 oz jar of artichoke hearts
1 tbsp olive oil
3 boneless skinless chicken breasts (cut into pieces)
3 cloves garlic (I grate the peeled cloves over the skillet with a handheld cheese grated rather than trying to cut them up or chop them.)
1/2 cup chicken broth
1 tsp dried oregano
7 oz jar roasted red peppers, drained (cut into strips)
6 oz can of sliced olives, drained
3 cups of your choice of pasta (I used penne)
crumbled feta

Drain artichoke hearts, reserving the marinade, and chop them.  In a large skillet, heat oil over medium-high heat; add chicken and garlic.  Begin boiling water for pasta.  Cook and stir chicken until browned.  Add the reserved artichoke marinade, broth, and oregano.  Bring to a boil; reduce heat.  Simmer, covered for 10 minutes.  Add pasta to boiling water.  Stir artichokes, red peppers, and olives into chicken mixture and remove from heat.  Drain pasta.  Serve chicken mixture over cooked pasta.  Top with feta cheese if desired.

Tips
I cut the raw chicken up the night before and stored in a bowl in the fridge so I wouldn't have to handle raw chicken.  I also pulled the roasted red pepper from the jar and cut them the night before.  I then returned them to the jar and stored them in the fridge over night.  If you do this, cook them for about a minute in the chicken mixture to warm them.