Chicken, Artichoke, Zucchini, Corn, Onion, Tomato, Olive, Red Wine Skillet Dish

I created this easy dish in the process of figuring out how to use leftover roast chicken. I was very pleased with the results. Needless to say, you could start with uncooked chicken instead.

It should serve 4 to 6, but the two of us managed to consume about 80% of it.

Ingredients

- 1/2 leftover cooked chicken, skin removed, and chopped into bite-size pieces

- 1 zucchini, sliced in half lengthwise, and then sliced into 1/2 inch, half round pieces

- 1/2 onion,  chopped

- 1 clove garlic, minced

- 1 medium to large tomato, seeded and chopped

- 1 small jar of marinated and quartered artichoke hearts (7.5 oz)

- 1 small can extra sweet corn niblets (11 oz.)

- 1 cup pitted black olives, chopped

- 1/2 cup red wine - I used a Tuscan wine -Vecchia Cantina Rosso di Montepulciano

- salt and pepper to taste

- 3 tbsp olive oil

Directions

1. In  a large skillet, heat the olive oil over medium heat.

2. Add onion and sauté for 5 minutes. (If the chicken is uncooked, include it with the onion. If it is leftover cooked chicken, include it in the last step.)

3. Add garlic and sauté for 1 minute

5. Add zucchini and sauté for 5 minutes, turning once.

6. Add remaining ingredients, and cook for an additional 5 minutes.