Artichoke Chicken with Rice

INGREDIENTS
2 cups water
½ cup Arborio or Carniroli rice
2 tablespoons olive oil
1 small white onion, chopped
4 cloves garlic, minced
½ cup red bell pepper, diced
1 chicken breast, skinless, boneless, cut to 1 inch pieces
½ cup dry white table wine
½ teaspoon dried sage
2 jars (1.7 ounce) marinated artichoke hearts, rinsed, drained, cut in thirds
¼ cup chopped flat leaf parsley for garnish
¼ cup freshly grated hard cheese – parmesan, pecorino, asiago


METHOD
In a large sauce pan, put the water on to boil. When the water starts to boil, add the rice and turn the heat down to simmer. Cook for 8 minutes. Drain the rice and reserve.

Meanwhile, in a large skillet over medium heat, add the olive oil and onion, cooking until the onion is tender, 4 to 5 minutes. Add the garlic and cook for 1 minute. Add the diced red bell pepper and sauté for 4 to 5 minutes, stirring occasionally. Add the chicken pieces with the wine and sage, and continue to sauté on low heat for 10 to 12 minutes. Stir occasionally, turning the chicken pieces over. .


Add the rice to the chicken along with the artichoke hearts.. Continue to sauté for 2 to 3 minutes until well heated throughout. Garnish with parsley and cheese and serve immediately.