Chicken with Artichokes and Roasted Red Peppers Low Fat

By learen

Ingredients

• 3 Chicken Breasts, cooked on the Foreman Grill seasoned with salt, pepper and garlic
• 1/2 Cup chopped onions
• 3 tsp chopped garlic
• 1 Cup Chicken broth/bullion
• 1 can artichokes (quartered)
• 1/2 jar Fire Roasted Red Peppers, sliced
• 1 cup tomatoes quartered (if using grape, cherry or campari)
• 1/2 tsp crushed red peppers
• 2 tbsp flour disolved into tap water for sauce thickening

Preparation

Step 1

Season 3 chicken breasts with salt, pepper and garlic and set to cook on the George Foreman Grill.
In large skillet (sprayed with PAM) over medium/medium high heat, add onions and garlic. Once the onions are clear, add Chicken broth and let it reduce a bit. After about 5 minutes add quartered artichokes and roasted red peppers. Remove Chicken from the Foreman grill and slice into strips. Add to skillet. Add tomatoes and crushed red peppers and allow to simmer for 5 minutes. If sauce is too runny add flour and water mixture to thicken. We served ours over cous cous!