Easy Chicken Artichoke Rotelle Pasta

• 4 large boneless skinless chicken breasts
• 4 tablespoons olive oil
• 6 -8 garlic cloves, sliced thin
• 1 (6 ounce) can artichoke hearts, drained (frozen can be substituted)
• 1 (16 ounce) can diced tomatoes
• salt
• pepper
• 1/2 cup parmesan cheese
• 1 (16 ounce) box rotelle pasta (springs)

1. Prepare chicken breasts by trimming any extra fat Pound out gently between two sheets of plastic wrap to flatten and thin breast to a 1/4".
2. Cut into 1" cubes.
3. Toss with Salt& Pepper; set aside.
4. Drain artichoke hearts and slice them into 1/8's.
5. Slice garlic thin.
6. In a deep saucepan over medium-high heat, pour in olive oil and add chicken.
7. Brown cubed chicken till lightly golden.
8. Lower heat; add garlic and cook with chicken for 1 minute or just until slightly tan.
9. Do not brown the garlic.
10. Add the artichokes and diced tomatoes stirring to lift all the brown chicken flavor bits on the bottom of the pan.
11. Cover and cook for about 10 minutes.
12. Cook Pasta and drain.
13. Pour chicken sauce over and mix in cheese.
14. Adjust salt and pepper to taste.
15. It's so quick and easy and tastes GRRRREAT!
16. Leftovers are even better the next day!

chicken breasts, olive oil, garlic, hearts, tomatoes, salt, pepper, parmesan cheese, rotelle pasta

Taken from www.food.com/recipe/easy-chicken-artichoke-rotelle-pasta-26991 (may not work)