Ingredients: 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 Directions: Brown chicken pieces in large skillet with 2 tablespoons extra virgin olive oil, then remove from pan and set aside. Add remaining 2 tablespoons extra virgin olive oil and sauté onions until tender. 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. Add salt and pepper to taste. Serve over hot linguini. Serves 4.