Ingredients 1/2-16 oz box (8 oz) Notta Pasta Linguine
1 1/2 lbs skinless boneless chicken breasts
Salt and pepper
2-3 tablespoons olive oil
2 large shallots, chopped
4 large cloves garlic, minced
1-14 oz can nonfat chicken broth
4 tablespoons lemon juice
1/2 cup sundried tomatoes, finely chopped
1 tablespoon dried oregano
1-14 oz can artichoke hearts, cut into quarters
2 tablespoons Parmesan cheese
1/4 cup chopped parsley

Directions

1.	Put a large pot of salted water on to boil.
2.	Pound chicken to an even thickness. Salt and pepper to taste.
3.	In large non-stick skillet, heat olive oil and brown chicken on both sides. Continue cooking until just cooked through. Remove chicken to plate and cover, keeping warm in a 200°F oven.
4.	Add shallots and garlic to skillet. Sauté on low until wilted.
5.	Add chicken broth, lemon juice, sundried tomatoes and oregano. Mix well and boil for 5 minutes.
6.	Add artichokes, stir and cook until heated through. Reserve 1 cup of vegetables with broth for a garnish.
7.	Meanwhile, cook Notta Pasta according to directions on box. Drain. Add to skillet and toss to combine. Mix in Parmesan cheese. Top pasta with chicken and reserved vegetables. Sprinkle with parsley and serve.