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.