Baby Artichoke Chicken Sauté

Baby Artichoke Chicken Sauté

Ingredients:
  • 16 California baby artichokes
  • ¼ cup olive oil
  • 4 half chicken breasts, skinned, boned and cut into chunks
  • 2 red or yellow onions, sliced thick
  • 4 cloves garlic minced
  • 1 tablespoon each chopped fresh basil and rosemary or 1 teaspoon each dried basil and rosemary, crushed
  • ½ cup chicken broth
  • 1 pound fettuccine, cooked and drained

Instructions:
  1. Prepare artichokes as directed for Baby Artichokes (see Basic Preparation); cut into halves.
  2. Brown chicken in large skillet with 2 tablespoons oil; remove from pan and set aside.
  3. Add remaining 2 tablespoons oil and sauté onions until tender.
  4. Add artichokes to skillet with garlic, basil and rosemary.
  5. Cook until artichokes are tender, about 5 minutes.
  6. Stir in browned chicken and drizzle with chicken broth; heat through.
  7. Salt and pepper to taste, if desired.
  8. Serve over hot fettuccine.

Yield: Makes 4 servings.