2 lg. skinless, boneless chicken breasts
1 lg. onion
2 lg. red peppers
12 oz. fresh mushrooms
Olive or salad oil
14 oz. artichoke hearts, drained
1/2 c. frozen peas
1 tsp. salt
1 tsp. dried oregano leaves
1/2 tsp. dried rosemary leaves, crushed
1 bunch spinach

Cut each whole chicken breast in half; then cut each half crosswise into 1/2 inch strips. Cut onion in to 6 wedges; separate them into pieces. Cut red peppers into 1-inch strips. Slice mushrooms.

In skillet over medium heat, in 1/3 cup hot olive oil, cook onion until tender, stirring occasionally. Add red pepper; increase heat to high. Cook until peppers are tender-crisp and lightly browned, stirring frequently. With slotted spoon, remove pepper mixture to large bowl.

In oil remaining in skillet over high heat, cook chicken about 5 minutes, stirring frequently, until chicken loses pink color throughout and is lightly browned with pepper mixture.

In same skillet over high heat, in 2 more tablespoons hot olive oil or salad oil, cook mushrooms until tender, stirring frequently. Add artichoke hearts, frozen peas, salt, oregano, and rosemary; cook about 5 minutes to heat through, stirring occasionally. Return pepper mixture and chicken to skillet; heat through. Stir in spinach just to wilt it. Makes 4 main dish servings. About 415 calories per serving.