Sherene's Chicken, Artichoke Hearts, Mushrooms, and Garlic Pasta

INGREDIENTS

2 Chicken breasts, cut into bite-size pieces

8 oz. sliced mushrooms

8 oz. frozen artichoke hearts (not the marinated kind)

2-3 garlic cloves

1 lb Fettucine Pasta

1/4 cup butter

1-1 1/2 cups heavy cream

1/2 cup parmesan cheese

DIRECTIONS

1. Cut chicken into bite-size pieces. Cook in olive oil. Salt and pepper and add minced garlic. When meat had been turned over and had cooked for one to two minutes add sliced mushrooms and artichoke hearts. Stir often. Take off heat when mushrooms have been adequately sauté.

2. In a large pot, bring 6 quarts of water to a boil add a handful of salt and 1/4 cup of olive oil to the water then add pasta. Cook to al dente stage. Drain noodles, but do not rinse.

3. Put hot pasta in a bowl and add butter and toss, then add parmesan cheese and toss. Add the cream until noodles are covered. Add the chicken, mushrooms, and artichokes and toss. Enjoy!

-Sherene Van Dyke