|4 tbsp||olive oil|
|4 half||chicken breasts, boneless, skinless and cut into chunks|
|2||red or yellow onions, sliced thick|
|4 cloves||garlic, minced|
|1 tbsp||each chopped fresh basil and rosemary or 1 tsp each dried basil|
|1/2 cup||chicken broth|
|1 lb||fettuccine, cooked and drained|
Prepare artichokes; cut into halves.
Brown chicken in large skillet with 2 tablespoons oil. Remove from pan and set aside. Add remaining 2 tablespoons oil and saute half of the onions until tender.
Add artichokes to skillet with garlic, basil and rosemary. Cook until artichokes are tender, about 5 minutes. Stir in browned chicken and drizzle with chicken broth. Heat through. Add salt and pepper to taste, if desired. Serve over hot pasta, brown rice or quinoa.
Source: The Artichoke Advisory Board of California