Mediterranean Chicken

This might be a little out of the comfort zone for some people (I'm thinking Jared!) but I think if people give it a try they will love it! It is basically a red pasta sauce with a bunch of veggies and chicken. You will notice in the recipe below that you usually add the artichoke hearts at the end but I just put them in now for convenience sake. Just transfer the contents of the bag to an 9x13 pan, bake at 350--30 minutes with foil then 30 minutes without foil. You will want to sprinkle it with Parm cheese before serving. Sorry in this heat that you will have to use your ovens for this one!

MEDITERRANEAN CHICKEN
Cut up chicken breasts
½ pound mushrooms, sliced
3 green onions, chopped
2 cloves garlic, minced
2 tablespoons olive oil
8-ounce can tomato sauce
6-ounce can tomato paste
¾ cup apple juice
½ cup black olives, sliced
1/2 teaspoon salt
1 teaspoon oregano
1 teaspoon basil
¼ teaspoon pepper
6-ounce jar marinated artichoke hearts, drained
2 tablespoons Parmesan cheese, grated
Pasta of your choice

Cut chicken breasts into large pieces and place in a large baking dish. Combine the ingredients beginning with the mushrooms through the pepper for the sauce. Spoon the sauce over the chicken and cover with foil. Bake at 350 degrees for 30 minutes. Remove the foil and bake an additional 30 minutes. Remove from oven and arrange the artichoke hearts around the chicken and sprinkle with cheese. Cover with foil and let sit for 5 minutes. Serve over pasta.