Pizza Skillet

4 medium skinless, boneless chicken breast halves, cut into 3/4-inch pieces
2 cloves garlic, minced
2 tablespoons olive oil
4 roma tomatoes, chopped
1 14-ounce can quartered artichoke hearts, drained
1 2.25-ounce can sliced pitted ripe olives, drained
1/2 teaspoon dried Italian seasoning, crushed
1/4 teaspoon ground black pepper
2 cups romaine lettuce or mesclun mix, chopped
1 cup crumbled reduced fat feta cheese (4 ounces)
1/3 cup fresh basil leaves, shredded or torn
Sliced crusty Italian or French bread, toasted

In a 10-inch skillet cook and stir chicken and garlic in hot oil over medium heat for 2 to 5 minutes or until chicken is brown. Stir in tomato, artichoke hearts, olives, Italian seasoning, and pepper. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is no longer pink. Top with lettuce and cheese. Cook, covered, for 1 to 2 minutes more or until lettuce starts to wilt. Sprinkle with basil and serve on or with bread.

Number of Servings: 8

Recipe submitted by SparkPeople user SHARRBEAR.