Ingredients 4-8 oz boneless, skinless chicken breasts
4 slices prosciutto
4 tablespoons basil pesto
4 tablespoons sun-dried tomato spread*
2 tablespoons olive oil
1-14.75 oz jar marinated artichoke hearts, undrained
1 1/2 cups roasted garlic pasta sauce
1/2 cup white wine
Salt and pepper
1/2-16 oz box (8 oz) Notta Pasta, any size
Optional: fresh chopped basil

Directions

1.	Starting at the thick end of the chicken breast, horizontally slice (butterfly) each breast in half, stopping about 1/4 inch from the edge so it opens like a book. Be careful not to cut all the way through.
2.	Layer each breast with prosciutto, 1 tablespoon pesto and 1 tablespoon tomato spread.
3.	Fold chicken over so ends are touching and filling is completely enveloped. Secure with toothpicks.
4.	Add oil to a large skillet and heat over a medium-high heat. Add chicken and brown on all sides.
5.	Turn heat down to low and add artichokes, tomato sauce and wine. Simmer 10-15 minutes per side or until internal temperature reaches 155°F.
6.	Meanwhile put a large pot of salted water on to boil and cook Notta Pasta according to box directions.
7.	Transfer chicken breasts to plates and remove toothpicks. Salt and pepper sauce to taste, and spoon some over chicken. Toss pasta with remaining sauce and serve on the side. Sprinkle with basil if desired.