CHICKEN, RICE, & ARTICHOKE HEART CASSEROLE

2 T. olive oil, divided
3 chicken breasts, cooked and chopped
3 garlic cloves, minced
3 c. finely chopped onion
2 c. uncooked long-grain rice
3 c. no-salt-added chicken broth
1 c. dry white wine
1 T. dried rubbed sage
1 T. dried thyme
1 t. salt
1/2 t. freshly ground pepper
2-1/2 c. frozen green peas
2 c. diced plum tomato
1 can artichoke hearts
3/4 c. roasted red bell peppers, thinly sliced into strips

1. Preheat oven to 400º.

2. Heat 1 tablespoon oil in pan over medium heat. Add onion and rice; sauté 15 minutes or until rice is lightly browned. Add broth and next 5 ingredients; bring to a boil. Add chicken; top with peas, tomato, and artichokes. Bake, uncovered, at 400º for 50 minutes; stir after 25 minutes. Cover and cook 15 minutes or until liquid is absorbed. Stir well; top with pepper strips.

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Another Cooking Light recipe adaptation.