Artichoke and Chicken Pasta

 This is one of those decadent pasta dishes that taste fancy but in reality was super simple and easy to make. I brought the leftovers to work because I lost my family at artichokes and olives but my employees loved it.

What you need:
Two chicken breasts(trimmed and sliced in half)
Olive Oil

2-3 cloves of garlic sliced
Can of artichoke hearts
1/2 cup of white button mushrooms
2 cups of raw spinach
1/4 to 1/3 cup of pitted and sliced kalamata olives
Box of penne
1/2 cup of white wine

1-2 teaspoons of chicken bouillon 
1 tablespoon of butter
1/3 cup of shaved parmesan

Salt, Pepper, Garlic Powder, parsley

Start by heating olive oil in a sauté pan. Season your chicken with salt, pepper, garlic and onion powder  and brown on both sides. 

Cook the chicken in batches and transfer to a plate and cover with foil. Cook your pasta according the directions and reserve a cup of the pasta water. Add the butter and sliced garlic to the pan you cooked the chicken in, and cook for about a minute before adding the sliced mushroom's. 

Once the mushrooms are cooked, add your drained and diced artichoke hearts and olives. Continue sautéing for a few minutes and add in your white wine. 

Slice the chicken and add back to the pan. Allow to cook down for a several minutes and add in a teaspoon or two of chicken bouillon. Wilt in your spinach and season the mixture with salt and pepper. 

Add to your drained pasta and toss to coat. Add in the reserved pasta water while stirring to coat the pasta and thin the sauce. Toss in your shredded parmesan and parsley. Serve immediately.