2 Tablespoons olive oil
1 medium onion, chopped
1/2 pound boneless, skinless chicken
2 Tablespoons fresh parsley
1/2 teaspoon each: fresh dill, chives, sage, rosemary
1 teaspoon fresh lemon basil
1 tablespoon fresh basil
8 sun-dried tomatoes, soaked and sliced
1 clove roasted garlic
1/2 cup Italian olive mix
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
1/4 cup Marsala Wine
1/4 cup white wine
1 small jar artichoke hearts, drained
1 teaspoon minced garlic
Salt and pepper to taste
Your favorite pasta for 4
- Prepare your favorite pasta. Heat skillet. Add olive oil to warm skillet, carefully. Add onion and saute until slightly clear.
- Slice chicken into bite-sized pieces and brown. Mix in herbs, spices and roasted garlic. Add olive mix.
- Stir in tomatoes. Add Worcestershire and soy sauces. Slowly add Marsala Wine. When skillet returns to simmer, add white wine. Add minced garlic, salt and pepper. Add sliced artichoke hearts and cover.
- Simmer for five minutes.
- Lift prepared pasta from water Drain. Place in serving dish. Pour sauce into serving dish and mix with pasta.