Mar 10, 2006
This is a great and easy dinner to make. The first time I made it, we loved it, but I felt it needed some changes. The second time I made it, I diced the chicken, cut the artichokes more, added some sliced black olives and chicken stock to the sauce to thin it out and served it over linguine. Everyone loved the meal. The best part, is that this is so quick to make.
—lsvilar