Linquine With Chicken And Aritichoke Sauce

• 1/4 c. olive oil;
• 2 lbs. boneless, skinless chicken breasts cut into bite-size pieces;
• 1 medium onion, chopped;
• 2 cloves garlic, minced;
• 2 plum tomatoes, chopped
• 1 (28 oz.) can petite diced tomatoes, with juice;
• 2 (13 oz.) cans artichoke hearts, rinsed and drained, cut into thirds;
• 1 (16 oz.) can crushed tomatoes;
• 1 (6 oz.) can tomato paste;
• 1/4 c. red wine;
• 2/3 c. water;
• 1 tsp. fresh gound pepper;
• 2 tsp. salt;
• Few dashes red pepper sauce (or tabasco);
• 1 T. dried oregano
• 1/4 tsp. crushed red pepper;
• 6 fresh basil leaves, washed and torn
• 1 lb. linguine;
• Freshly grated or shredded parmesan cheese.

1. In large saucepan or Dutch Oven, heat olive oil over medium heat. Saute chicken in olive oil until cooked through, about 10 minutes. Remove from pan with slotted spoon and set aside. In same pan, saute onions (add more oil if necessary) until translucent and tender. Add garlic and saute 30 seconds.
2. Add plum tomatoes and saute 3-4 minutes. Add remaining ingredients (except basil), including sauteed chicken. Stir well. Simmer, uncovered, at least 30 minutes, but longer if necessary or desired. Cook linguine in a large pot of salted water 10 minutes before ready to serve. Drain well. Before serving, add basil to sauce and stir well. Serve sauce over cooked linguine topped with freshly grated or shredded parmesan cheese.

olive oil, chicken breasts, onion, garlic, tomatoes, tomatoes, hearts, tomatoes, tomato paste, red wine, water, fresh gound pepper, salt, dashes red pepper sauce, oregano, red pepper, fresh basil, linguine, freshly grated

Taken from www.epicurious.com/recipes/member/views/linquine-with-chicken-and-aritichoke-sauce-1208647 (may not work)