Shelly's Recipe

LINGUINE WITH CHICKEN AND ARTICHOKES

Category: Pasta - Chicken

1 lb linguine
2 large boneless, skinless chicken breasts, cut into 2 inch pieces
4 tsp olive oil, divided
1/2 lb mushrooms, sliced
1 garlic clove, finely chopped
1 (8 oz) bottle Olive oil and vinegar salad dressing
1 (14 oz) can artichoke hearts, each cut into quarters
1 pink cherry tomatoes, cut in half
Grated Parmesan cheese

In a skillet, heat 2 tsp olive oil. Add chicken and cook for 3-5 minutes until tender, turning as needed. Remove chicken and keep warm.

To skillet add remaining olive oil and mushrooms. Cook until juice evaporates and mushrooms are brown. Add garlic; cook 1-2 minutes. Stir in dressing, artichokes and tomatoes.

Cover, and cook for 5 minutes. Add chicken; heat through. Combine pasta and sauce together and sprinkle with cheese. Serves 6