Drain artichoke hearts, reserving marinade, and chop.
In a large stock-pot over medium-high heat, combine olive oil, chicken breast, and garlic.
Cook and stir until chicken is brown.
Add the reserved artichoke marinade, chicken broth, and white wine.
Bring to a simmer, and reduce heat to low. Simmer for about 5 minutes.
Stir in artichokes, red peppers, and kalamata olives, cooking until heated through, about 2-3 minutes.
Add penne pasta, stirring just to coat.
Serve with a sprinkle of feta cheese and fresh mint.