INGREDIENTS
•
1 pound chicken breast, cut into quarters
•
2 1/2 cups reduced sodium chicken stock
•
2 cups water
•
2 bay leaves
•
1/2 cup plain greek non fat yogurt
•
1/2 cup fresh basil, packed and roughly chopped
•
1 tablespoon garlic, minced
•
1 tablespoon fresh lemon juice, about one medium lemon
•
1 cup artichoke hearts, roughly chopped and divided - about 12 hearts (packed in water)
•
1/2 teaspoon salt
•
black pepper, to taste
•
1/2 cup sundried tomatoes, lightly packed in olive oil with herbs, minced
•
2 tablespoons pine nuts
•
1/4 cup red onion, minced
•
2 teaspoons italian seasoning