Brittany Fusia’s Chicken and Artichokes  

1 large onion diced

1 can of artichoke hearts - drained

Couple of tablespoons of pine nuts - toasted

Couple of tablespoons of sun dried tomatoes

1 lb chicken tenderloins, shredded

4 cloves of garlic - sliced

Red pepper flakes

Extra Virgin Olive Oil (of course)

Good pasta (it makes all the difference) – Recommend Orecchiette for this.

Heat olive oil, red pepper flakes, and 2 of the cloves of garlic until garlic is light brown--throw in onion and caramelize--then remove to a bowl.

Heat a little more olive oil and add artichokes. Saute until artichokes are brown on edges—remove.

Cook chicken with 2 cloves of garlic in olive oil until chicken is done—remove.

Boil the pasta, drain and toss everything together. Add the sun dried tomatoes and dress with more olive oil.

EAT and ENJOY!!!