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It's pretty substantial as a main course with some crusty bread or green salad, but also tastes great next to grilled chicken breasts. I keep all the ingredients on hand so I can make it at the drop of a hat. The only danger is that I'll make it too often and we'll tire of it.
Ingredients
  • 6 Tbs. extra-virgin olive oil
  • 1 can (14 oz.) artichoke hearts, drained, quartered, and patted dry
  • 1 jar (7 oz.) roasted red peppers, drained, patted dry, and cut into ¼-inch slices
  • 1 lb. frozen cheese tortellini
  • 1 medium onion, thinly sliced
  • 1-½ tsp. dried oregano
  • 12 cloves garlic, thinly sliced
  • ½ cup dry white wine
  • ½ cup Kalamata olives, pitted and halved
  • 1 cup crumbled feta (about 4-½ oz.)
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