Microwave Recipes -- Chicken With Artichoke Hearts

Recipes on this page were tested by Judy Borreson Groom, Times home economist.

THE FOLLOWING RECIPE IS FROM "WEIGHT WATCHERS HEALTHY LIFE-STYLE COOKBOOK".

CHICKEN WITH ARTICHOKE HEARTS 2 servings; approximate preparation time 20 minutes

1/2 cup julienne-cut red bell pepper

1/2 cup frozen artichoke hearts, defrosted

1 clove garlic, peeled and minced

1 teaspoon vegetable oil

2 tablespoons dry white wine

1 teaspoon cornstarch

1/4 teaspoon Italian seasoning

7 ounces skinless, boneless chicken breasts, cut into 1/4-inch thick strips

6 large pitted black olives, cut into quarters

1 tablespoon rinsed drained capers

2 cups cooked couscous

1. Place red pepper, artichoke hearts, garlic and oil in 1-quart microwavable casserole and stir to coat. Cover and microwave at 100 percent power for 1 minute.

2. In small mixing bowl combine wine, cornstarch, and Italian seasoning, stirring to dissolve cornstarch; stir into pepper-artichoke heart mixture. Add chicken, olives, and capers and stir to combine.

3. Cover and microwave at 70 percent power for 4 minutes, stirring once halfway through cooking. Let stand 1 minute until chicken is cooked through. Serve over couscous.