1 7 oz jar roasted red peppers, drained & cut into strips.

drain the artichokes, reserving marinade. set aside.

coat large skillet w/olive oil. preheat over Med. heat.

add chicken & garlic to skillet & cook til chicken is brown all over. add the artichoke marinade., the 1/4 c chick broth & the wine.

bring to a boil & reduce heat.

cover and simmer for ten min. stir in the artichokes, red peppers & olives and fresh oregano. heat thru

spoon chicken over pasta and sprinkle with feta cheese