Instructions: In large, nonstick skillet, heat 2tsp. olive oil over medium heat. When the pan is hot add the chicken and cook 2 minutes on each side. Remove from pan.

Put the remaining 2 tsp. oil in the pan. Add the red onion and garlic; saute 3 minutes. Then add the add the mushrooms and saute until soft, about 5 minutes.

Whisk together the tomato paste, broth and 2 TBS vinegar. Put the chicken back into the pan, adding the artichoke hearts, basil, thyme, salt & pepper. Pour in the broth mixture. Bring to a simmer, cover and cook 5 minutes. Turn chicken pieces over and continue cooking 4 minutes or until cooked through. Stir in parsely and remaining TBS vinegar.

Drain the cooked pasta. Serve the sauce over the pasta. Sprinkle cheese.

NOTES :

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