Mediterranean Chicken with Potatoes

2 tsp. minced garlic
1 Tbsp. olive oil
12 small red potatoes, halved (about 1 1/2 lb.)
Salt and pepper
1/4 tsp. dried thyme
2 lbs. boneless, skinless chicken breasts, cut into bite-sized pieces
1 cup vertically sliced red onion
3/4 cup dry white wine
3/4 cup low-sodium chicken broth
1/2 cup chopped pepperoncini peppers
1/4 cup pitted kalamata olives, halved
2 cups chopped Roma tomatoes
2 Tbsp. chopped fresh basil
1 (14-oz.) can artichokes, drained and quartered
1/2 cup grated Parmesan cheese

Preheat oven to 400 degrees F. Place potatoes on rimmed baking sheet sprayed with cooking spray and sprinkle with the olive oil, 1 tsp. of the minced garlic, salt and pepper and dried thyme. Bake for 30 minutes or until tender.

Heat a Dutch oven coated with cooking spray over medium-high heat. Sprinkle chicken with salt and pepper. Add half of chicken to pan and sauté until browned, about 5 minutes. Remove chicken from pan and repeat with remaining chicken. Remove from pan.

Add onion to pan; saute 5 minutes. Stir in wine and cook until reduced to about 1/3 cup, about 2 minutes. Add cooked potatoes, chicken, broth, pepperoncini and olives; cook for 3 minutes, stirring occasionally. Stir in remaining 1 tsp. of minced garlic, chopped tomatoes, basil and artichokes. Cook 3 minutes or until thoroughly heated. Sprinkle with cheese.

Serves 8 (Each serving = 1 1/4 cup)
WW Points per serving: 8