Recipes

Ingredients:

1. 1/2 yellow onion, diced
2. 2-3 cloves garlic, minced
3. 8 oz mushrooms, sliced
4. 3 Roma tomatoes, diced
5. 8 oz artichoke hearts, liquid drained
6. 1/2 cup sun-dried tomatoes, chopped
7. 1/3 cup Kalamata olives, chopped
8. 1 lb pre-cooked chicken
9. Fresh spinach – a couple of handfuls
10. 2-3 tbs olive oil or ghee (1-2 tbs to sauté the veggies, another 1 tbs for cooking)
11. 1 tbs balsamic vinegar
12. 1 tsp dried parsley
13. 1 tsp dried oregano
14. 2 tbs fresh basil, chopped for garnish
15. Salt & pepper to taste

Instructions:

1. In a large skillet over medium heat, add 1 tbs of olive oil and sauté the chopped onions for 3-4 minutes
2. Add the minced garlic in with the onions, and sauté together one more minute
3. Add the sliced mushrooms to the sautéed onions and garlic and cook 5-7 minutes until the mushrooms are golden.
4. Add salt and pepper to taste while cooking
5. Add 1 tbs olive oil to the pan, and toss in the Roma tomatoes, sun-dried tomatoes, artichoke hearts, and olives.
6. Sprinkle in the parsley, oregano, and stir a few minutes
7. Next add the chopped chicken and spinach to the pan – stir and cook 1-2 minutes, or until chicken is heated through. Add more salt and pepper if needed.
8. Serve hot garnished with the fresh basil.