~Sent in by: Jessica, Corfu, Greece
2 tbsp. olive oil
1 med. onion, cut in wedges
1 green pepper, cut in 1-inch pieces
1 med. clove garlic, crushed
1 (29 oz.) can whole tomatoes in puree
1/2 c. chicken broth
1/2 tsp. dried thyme leaves
1 1/2 lb. boneless chicken thighs, cut in 2-inch pieces
1/2 lb. boiled ham, cut in 1/4-inch strips
2 (7 oz.) jars marinated artichoke hearts, drained
1 c. frozen peas, thawed
1/2 c. pitted black olives, sliced
In microwave-safe, 3-quart casserole, cook oil,
onion, pepper and garlic on high for 2 minutes. Add
tomatoes, broth, thyme and 1/2 teaspoon salt; mix well.
Add chicken pieces; stir. Cover with plastic wrap,
turning back one corner to vent. Cook on high for 10
minutes, stirring twice. Add ham, artichoke hearts,
peas and olives; cover and cook on high for 3 minutes.
Serve over cooked noodles or rice, if desired. Makes 8
servings.
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