Pasta with Chicken and Vegetables

Best if made 1 hour before serving.

In 12-inch skillet over medium high heat in 1 tablespoon hot oil, cook red and yellow peppers and 1/4 teaspoon salt.

Stir frequently until tender and golden.

Remove with slotted spoon and put them into a large bowl. In remaining oil in skillet add an additional tablespoon of oil. Cook mushrooms, onions and 1/4 teaspoon salt until tender and golden, stirring often.

Remove the mushrooms to bowl with peppers.

In same skillet over high heat in 1 tablespoon oil, cook chicken and 1/4 teaspoon salt until chicken is golden brown and loses its pink color throughout.

Meanwhile, in saucepan prepare pasta as label directs, using 1 tablespoon salt in water.

Drain. Return pasta to saucepan and keep warm.

Drain artichoke hearts reserving marinade from 1 jar.

In small bowl, combine artichoke marinade, balsamic vinegar, black pepper, dried basil, sugar and 3/4 teaspoon salt.

Return vegetables to skillet with chicken. Add artichoke hearts and balsamic vinegar mixture, tossing to coat well.

Heat through.

In large bowl, toss pasta with chicken mixture.

Makes 8 servings.