2 jars Del Destino Spanish artichokes hearts
1/4 cup extra virgin olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces
2 red onions, sliced
4 cloves garlic, minced
1 tbsp chopped fresh basil
1 tbsp rosemary
1/2 cup chicken broth
1 pound linguini, cooked and drained
Brown chicken pieces in large skillet with 2 tablespoons extra
virgin olive oil, then remove from pan and set aside.
remaining 2 tablespoons extra virgin olive oil and sauté onions
Add artichoke hearts to skillet with garlic, basil and
rosemary and cook for about 2 minutes.
Stir in browned
chicken, drizzle with chicken broth and heat thoroughly.
salt and pepper to taste.
Serve over hot linguini.