½ lb. sliced fresh mushrooms
¾ cup thinly sliced green onion
2 cloves garlic, minced
2 tablespoons olive oil
1 (8-oz.) can tomato sauce
1 (6-oz.) can tomato paste
1 (2 ¼-oz.) can sliced ripe olives, drained
½ cup dry white wine
1 tablespoon instant chicken bouillon granules
2 teaspoons parsley flakes
1 teaspoon basil
1 teaspoon oregano
¼ teaspoon garlic pepper
2 to 2 ½ lbs. chicken pieces
1 (6-oz.) jar marinated artichoke hearts, drained
Cooked angel hair pasta
Grated Parmesan cheese
Cook mushrooms, onion and garlic in olive oil until tender; drain.
Combine tomato sauce, tomato paste, olives, wine, bouillon, parsley flakes, basil, oregano and garlic pepper; blend well.
Stir in mushroom mixture.
Place chicken in a 4-quart oval (or similar) casserole.
Pour tomato sauce mixture over chicken.
Cook according to your Advantium model's cooking settings or until done, turning chicken over after 16 minutes.
Arrange artichokes around chicken pieces during last 5 minutes of cooking time.
Sprinkle with cheese.
Serve over pasta.
Keep a bottle of minced garlic on hand in the refrigerator to use whenever a recipe calls for minced garlic cloves. On fresh clove equals ½ teaspoon bottled minced garlic.