Shelly's Recipe

GARLICKY CHICKEN AND VEGETABLES

Category: Chicken

1 lb boneless, skinless chicken breasts, cut into narrow strips
1/4 cup white wine and lemon juice
3/4 tsp dried parsley
1/8 tsp crushed red pepper flakes, onion powder, salt and pepper
1 1/2 tsp minced garlic
1/4 cup water
1/2 (13.75 oz) can artichoke hearts, drained and quartered
3/4 cup sliced fresh mushrooms
Marinated Sun-Dried Tomatoes, recipe follows
1/4 cup heavy cream
8 oz linguine, cooked al dente, drained
Grated parmesan cheese

While pasta is cooking, in a bowl, combine first 8 ingredients. Add chicken, turning to coat. Cover and refrigerate for 30 minutes. Remove chicken, reserving marinade. Add artichoke hearts and mushrooms to marinade.

In a large skillet, place chicken and water over medium high heat. Cook, stirring occasionally, about 5 minutes or until liquid has almost evaporated. Transfer chicken to another bowl and set aside. Add Marinated Sun-Dried Tomatoes to skillet. Using a slotted spoon, add mushrooms and artichokes to pan. Reserve marinade. Cook, stirring until vegetables are slightly brown, about 5 minutes. Return chicken to pan, along with reserved marinade. Reduce heat to medium and cook, stirring, about 3 minutes more.

Add cream and cook about 3 minutes more. Serve over past; sprinkle with cheeps. Serves 4

Marinated Sun-Dried Tomatoes
1/3 cup sun-dried tomatoes
1/3 cup boiling water and vinegar
1/2 tsp Italian seasoning
2 tbsp olive oil

In a bowl, add tomatoes, water and vinegar. Set aside about 15 minutes to rehydrate; drain and chop tomatoes into chunks. Stir in Italian seasoning and olive oil.