1. Drain artichoke hearts, reserving marinade, and chop them. In a large skillet, heat oil over medium-high heat; add chicken and garlic. Cook and stir until chicken is brown. Add the reserved artichoke marinade, broth, wine and dried oregano.
2. Bring to a boil; reduce heat. Simmer, covered, 10 minutes. Stir in chopped artichokes, roasted peppers and olives.
3. To serve, spoon chicken mixture over pasta. If desired, sprinkle with feta cheese.
Servings Per Recipe: 4
PER SERVING: 347 cal., 9 g total fat (1 g sat. fat), 38 g carb. (3 g fiber), 26 g pro.