capellini pomodoro with chicken

2 small or 1 large chicken breast cut into bite size pieces

1 carton of mushrooms, sliced

about 1 1/2 C diced fresh ripe tomato

1 can artichoke hearts in brine (drained)

1 shallot chopped fine

5-6 cloves pressed garlic

1 cube butter

3-4 T. fresh chopped basil

approx. 1 T. Marsala

Salt chicken and saute in 1 T. of the butter. Add shallots and mushrooms and brown all. As brown bits begin to stick to bottom of pan, de-glaze with a splash of Marsala. Add remaining butter, artichoke hearts, tomato and basil. Cook just a little longer, tomatoes should be just starting to break down and basil is basically uncooked. Serve over angel hair pasta. Garnish with fresh grated parmesan.

This recipe is really a variation on garlic brown butter sauce. Very easy and very tasty.