Chicken, Artichoke, and Tomato Ragout

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black
• 28 ounce canned tomatoes diced undrained canned
• 0.5 teaspoon basil dried
• 0.3 cup cooking wine dry white
• 1 cup less-sodium chicken broth fat-free
• 9 ounce artichoke hearts frozen
• 2  garlic cloves minced
• 1 tablespoon olive oil 
• 1 cup onion coarsely chopped
• 1 pound chicken breast halves boneless skinless cut into bite-size pieces
• 3 tablespoons tomato paste 

Equipment

• dutch oven

Directions

1. Sprinkle chicken with pepper.
2. Heat oil in a Dutch oven over medium-high heat.
3. Add the chicken, onion, and garlic; saut for 6 minutes or until chicken is lightly browned. Stir in broth and next 5 ingredients (broth through bay leaf); bring to a boil. Reduce heat, and simmer 20 minutes or until thick, stirring occasionally. Stir in artichoke hearts. Cook 5 minutes or until thoroughly heated. Discard bay leaf.