1/4 cup extra virgin olive oil
20 boneless chicken tenders
1 cup red pepper — sliced thin
1 cup green pepper — sliced thin
1 cup mushrooms — sliced
8 artichoke hearts — chopped
16 pepperoni slices — (1/4 pound)
2 cups chicken stock
1 cup No sugar marinara
1/4 cup locatelli cheese
1/4 cup dry white wine (optional)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 tablespoon butter
How to Prepare:
1. Heat olive oil in saute pan and add chicken & peppers. Saute for 2-3 minutes and turn chicken over for 2-3 more minutes.
2. Add mushrooms, artichoke hearts and pepperoni and continue to saute for 5 more minutes.
3. Add chicken stock, marinara, cheese, wine, powders and black pepper. Simmer for 5 additional minutes.
4. Before serving, add tablespoon of butter rolled in flour (to coat), stir. Serve in a bowl.