Artichoke Hearts Sun Dried Tomatoes Buffalo Mozzarella & Basil Pasta

The Pasta....

1 can of quartered artichoke hearts, drained

2 tbs. chopped sun dried tomatoes or 1 large tomato diced

Buffalo Mozzarella drained and cut into 1 inch pieces 

1 clove of garlic sliced paper thin

1-2 tbs. olive oil

1 tbs. fresh basil chopped

1/2 tsp. red pepper flakes (optional) 

salt & pepper to taste

1 lb of spaghetti, fussilli, bow tie, linguine, fettucini, or any kind of pasta that you really like cooked al dente.

The Chicken... 

4 Boneless, Skinless Chicken Breasts

1 clove of garlic minced

1-2 tsp. olive oil

fresh basil & oregano chopped

1 tbs. balsamic vinegar

salt & pepper

red pepper flakes (optional)

salt & pepper

Combine all ingredients in a large zip lock bag or tupperware and allow to marinate for at least 5 minutes.  Spray a pan with some non stick spray and cook on each side (depending on thickness) for at least 5-7 minutes.  Set aside. 

In a large saute pan add olive oil, artichoke hearts and garlic & saute for a few minutes.  Add tomatoes & garlic and cook for a few more minutes.  Add al dente pasta and all seasonings & herbs.  Give a through toss & then add the mozzarella.  

Slice chicken breast on a diagonal and place a top the pasta.... sprinkle a bit more of basil on top and drizzle with a bit more olive oil.