Serves 6-8

Chicken Artichoke & Tomato Saute over Quinoa pasta

Marcy Black generously shared this recipe, and says, “This is my go-to dish to take to new mothers and recuperating friends.”

This is a yummy dish for a chilly autumn evening. I tend to use whatever is in the pantry cupboard and refrigerator to substitute for the missing ingredients or to make something gluten-free.

Ingredients

2 whole boneless skinless chicken breasts cut into 1-inch pieces,
patted dry, seasoned with salt and pepper

6 Tablespoon Unsalted butter (¾ stick)

2 Tablespoon Vegetable oil

½ Cup minced onion

½ lb. Mushrooms, sliced

1 Cup chicken stock

9-oz. Package frozen artichoke hearts (I used canned)

1 Cup seeded, chopped tomatoes

¾ Cup canned tomato puree (I used a can of tomato sauce when tomato puree is not readily available).

2 Tablespoon minced fresh parsley

3 Tablespoon minced fresh basil or 1 Tablespoon crumbled dried

1 Teaspoon sugar or to taste

1 lb. Spinach egg noodles or spinach fettuccine

Freshly grated Parmesan

In large skillet sauté chicken in 2 T. butter and the oil over
moderately high heat, stirring, for 2 minutes.  Use slotted spoon to
transfer to plate.

In fat remaining in skillet, cook onion over
moderately low heat, stirring until softened.

Add mushrooms, cook, stirring until they give off their juices. Add stock and bring to a boil. Add artichoke hearts, simmer for 6-7 min. until tender.

Stir in tomatoes, puree, parsley, basil, sugar and salt & pepper to taste.

Bring to a simmer, add the chicken and cook over moderately low heat
until hot.

Meanwhile, cook noodles in boiling water until al dente.
Drain, return to kettle. Toss noodles with remaining 4 Tablespoon butter and
salt and pepper to taste and serve with chicken mix on top.

Pass the Parmesan.