Ingredients

12 oz spinach pasta (fettucine)

2 skinless/boneless chicken breasts cut into 1" pieces

8 oz white mushrooms sliced

1 box frozen artichoke hearts thawed

1 cup chopped yellow onion

1/2 cup chopped tomato seeded and skinned

1/3 cup tomato sauce

1/2 cup chicken stock

6 tbls unsalted butter divided into 4 & 2

2 tbls olive oil

1 tbls dried oregano

1 tbls dried thyme

15 fresh basil leaves cut into chiffenade

salt and pepper

Good quality Parmesan cheese

Preparation

Bring large pot of salted water to a boil.

  1. heat 4 tblsp butter and olive oil over medium heat.
  2. When foam subsides, brown chicken in batches, removing to a plate and keep warm in oven.
  3. In remaining fat, add onions until softened, not browned.
  4. add mushrooms and stir until liquid comes out of the mushrooms.
  5. Add chicken stock and artichoke hearts. turn down to low heat and simmer about 5 minutes.
  6. Add tomatoes, tomato sauce, oregano, thyme and simmer about 10 minutes.
  7. While simmering, drop pasta in pot of water
  8. Add chicken to the sauce and complete cooking, about 5 minutes.
  9. Drain pasta and put back into pot and add remaining butter. When butter is melted put the pasta onto a large platter. Put half of the sauce on the pasta and serve the rest on the side.
  10. spinkle the basil on top of the pasta on the platter ad serve with cheese