| Fast Prep

mediterranean pizza skillet

start to finish: 30 minutes | MAKES: 4 servings (2½ cups each)

• 2 Tbsp. olive oil
• 1 lb. skinless, boneless chicken breast halves, cut into ¾-inch pieces
• 2 cloves garlic, minced
• 1 14-oz. can quartered artichoke hearts, drained
• 1⅓ cups chopped roma tomatoes (4 medium)
• 1 2.25-oz. can sliced pitted ripe olives, drained
• ½ tsp. dried Italian seasoning, crushed
• ¼ tsp. black pepper
• 2 cups romaine lettuce or mesclun mix, chopped
• 1 cup crumbled feta cheese (4 oz.)
• ⅓ cup fresh basil leaves, shredded or torn
• Crusty Italian or French bread slices, toasted

1. In a large skillet heat oil over medium-high heat. Add chicken and garlic; cook and stir 2 to 4 minutes or until chicken is browned. Stir in the next five ingredients (through pepper). Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until chicken is no longer pink.

2. Top chicken mixture with lettuce and cheese. Cook, covered, 1 to 2 minutes more or just until lettuce begins to wilt. Sprinkle with basil. Serve on or with toasted bread slices.

PER SERVING: 395 cal., 17 g fat (6 g sat. fat), 82 mg chol., 1,003 mg sodium, 27 g carb., 6 g fiber, 5 g sugars, 33 g pro.