Chicken Puttanesca with a twist!

...I used a "standard" Puttanesca recipe, took out the anchovies (not a fan!)and substituted other delicious ingredients...here you go!

Ingredients:
2 boneless, skinless chicken breasts --cubed.
2 tablespoons olive oil
1 small onion--minced
3 cloves garlic--minced
2 cups chopped tomato --ROMA work great.
1/4 cup sliced green olives
1/4 cup sliced artichoke hearts
1/2 cup sliced mushrooms
1.5 cups of your favorite Marinara sauce (The more basic, the BETTER! I am a HUGE fan of the White Linen brand from Costco.)
1 tablespoon capers (or more, if you love them, like me!)
1 tablespoon Oregano
2 teaspoon basil
1/2 teaspoon crushed red pepper (or more, if you like a kick!)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup white or red wine---OPTIONAL (If you have an open bottle in the fridge, why not!)

Directions:
1. In a large nonstick skillet over medium-high heat, add 1 tablespoon of oil to pan; swirl to coat.
2. Add diced chicken, onions, garlic, salt and pepper to pan. Cook for 5-7 minutes until chicken in done.
3. Add remaining 1 tablespoon oil, chopped tomatoes and wine. Cook until tomatoes give off a decent juice. (Approx. 5 mins)
4. Add green olives, artichoke hearts, mushrooms, capers, basil & oregano. Cook for 5 minutes.
4. Add Marinara sauce and crushed red pepper flakes.
5. Cook on LOW for 30 minutes.

Serve over angel hair (or your favorite) pasta w/freshly grated Parmesan cheese! Delicious. <3