Pasta with Chicken, Artichokes, and Tomatoes

Hmmm.  The name for this dish needs a little more tweaking (any suggestions?).  But I wanted to go ahead and share the recipe while it is still fresh in my mind.  I threw this one together for dinner tonight, using some yellow cherry tomatoes and some of my favorite ingredients (artichokes, creamy sherry garlic sauce….yum!). Delicious!  Already looking forward to having the leftovers of this again tomorrow!

Ingredients:

• 2 teaspoons olive oil
• 2 chicken breasts, pounded to 1/4″ thickness
• 2 tablespoons butter
• 1 teaspoon minced garlic
• 2 tablespoons cooking sherry (or white wine)
• 1 tablespoon lemon juice
• 1 cup cherry tomatoes (halved or quartered)
• 1/2 can artichoke hearts, chopped
• 1 cup cream (or half and half)
• 1/4 cup shredded Parmesan cheese
• 8 ounces spaghetti noodles, cooked according to package directions

Heat oil in a medium skillet.  While oil is heating, sprinkle chicken breasts on both sides with salt and pepper.  Cook chicken in skillet for 2-3 minutes on each side or until cooked through.  Remove chicken from skillet and keep warm.

Add butter to skillet, and melt over medium heat.  Add garlic to skillet and cook for 30 seconds.  Next, add sherry, lemon juice, tomatoes and artichokes to skillet, and cook for 5 minutes.

While tomatoes and artichokes are cooking, slice or chop chicken.

Add cream and cheese to skillet, stir until cheese is melted and ingredients are well combined.  Add chicken back in to sauce and reduce heat to medium-low.  Cook for an additional 5 minutes, then serve over cooked spaghetti.