Pasta, Chicken and Artichokes

Ingredients

• 14 ounce artichoke hearts drained sliced canned
• 0.3 cup broccoli fresh chopped
• 0.3 cup chicken broth 
• 0.3 cup mushrooms fresh sliced
• 0.3 cup mushrooms fresh sliced
• 1 tablespoon parsley fresh chopped
• 1 teaspoon garlic minced
• 1 teaspoon olive oil 
• 4 tablespoons parmesan cheese grated
• 4 ounces soup noodles uncooked
• 0.3 cup bell pepper red chopped
• 4 servings salt and pepper to taste
• 3  chicken breast halves boneless skinless cut into strips
• 0.3 cup tomatoes chopped

Equipment

• bowl
• frying pan
• pot

Directions

1. Bring a large pot of water to a boil. Cook pasta in boiling water until done.
2. Drain, and set aside.
3. In a large saute pan, heat olive oil over medium high heat; brown the chicken and garlic in oil (about 5 minutes).
4. Remove from the pan, and set aside.
5. Pour the chicken broth into the pan; then add the broccoli and tomato, and cook for about 5 minutes. Stir in the artichoke hearts, mushrooms, red bell pepper, cooked chicken, and pasta; cook for 3 to 5 more minutes, or until hot. Season to taste with salt and pepper.
6. Transfer to a serving bowl, and top with Parmesan cheese and parsley.
7. Serve.