This was a very welcome invention/discovery when we were hungry last night:

1 small jar marinated artichoke hearts (in oil)
1 small can button mushrooms
2 medium-size boneless, skinless chicken breasts
4-5 cloves garlic, chopped
olive oil
fresh ground pepper
grated Parmesan
pasta (I used angel hair last night and Rigatoni with the leftovers today… both were great)
spices to taste (this is what I used):
- basil
- oregano
- lemon pepper
- Italian Seasoning
- parsley flakes

1. Defrost chicken. Cut into smallish bite-sized cubes.
2. Set water to boil (for pasta).
3. Heat up a frying pan (medium heat) on the stove and add some olive oil.
4. Add garlic and let sit for 1-2 minutes.
5. Add chicken to garlic and olive oil.
6. Open artichoke bottle and drain about 60% of the oil into the frying pan with the chicken.
7. Cut artichoke hearts into ~3 pieces each and gradually add to frying pan as you cut.
8. Open button mushrooms, drain, and add to frying pan.
9. Add seasonings to taste.
10. Add pasta to boiling water.
11. Continue to simmer sauce mixture over low heat while the pasta cooks. Stir and turn the chicken to make sure everything cooks evenly.
12. When pasta is ready, drain, serve sauce over pasta. Add fresh ground pepper and grated Parmesan on top.

So I’m not really a pro at writing recipes yet… This was only my first try! Anyway, anything this may lack in diction/clarity, it makes up for in taste.