Artichoke Chicken Pesto

A quick, easy blend of yummy flavors! Artichokes and spices make this chicken and pasta dish spunky! Add some grilled garlic bread for a complete meal.

What you need:

1. 2 chicken breasts

2. 1/2 box of whole wheat thin spaghetti

3. 14 oz can artichoke hearts, quartered

4. 1 tspn lemon juice

5. 1/2 tspn olive oil

6. 1/2 tspn lemon pepper seasoning

7. 1 envelope pesto mix

8. 1/4 cup olive oil

9. 3/4 cup water

What you do:

1. Bring medium-size pot of water to boil on stove. Add chicken to boiling water. Allow to cook through. About 5-8 minutes, depending on thickness.

2. Meanwhile, boil pasta in separate pot according to package directions.

3. Place chicken on cutting board. Discard water.

4. Dice or shred chicken into bite-size pieces (I like my shredded.)

5. Add chicken pieces back to pot.

6. Drain artichokes. Roughly chop artichoke hearts. They should be already quartered, so you'll only want to make them slightly smaller. Add artichokes to pot with chicken.

7. Mix lemon pepper, 1/2 tspn olive oil, and lemon juice to pot. Simmer on low, stirring occasionally.

8. Add pesto mix, 3/4 cup water, and 1/4 cup olive oil to small pot. Whisk constantly. Once ingredients come to a boil (about 2-3 min), remove from heat and place to side.

9. Drain pasta and place in large mixing bowl or serving dish.

10. Add chicken/artichoke mix to pasta.

11. Carefully pour pesto sauce over pasta and chicken.

12. Toss so that everything gets coated with pesto. Serve immediately.

This pairs great with bread. Just spread some butter on slices of french bread. Add garlic salt to each slice, and sprinkle with dry or freshly chopped parsley for color. Put in oven on hi broil until butter is melted and bread edges are brown.

Don't forget the wine!