Pasta With Chicken and Artichokes

This is from All You Magazine. The combination of Fresh basil, artichoke hearts and olives really make this a flavorful dish! The original recipe called for up to a lb. of pasta. I reduced it to 12 oz. I also use whole wheat penne for more fiber and nutrients.

• Ready In: 27 mins
• Serves: 6

Ingredients

• 12  ounces penne or 12  ounces ziti pasta
• 3  tablespoons extra virgin olive oil
• 2  garlic cloves, finely chopped
• 1 (14 ounce) can artichoke hearts, rinsed, drained and chopped (about 8)
• 1⁄4 cup kalamata olives or 1⁄4 cup  other black olives, pitted and chopped
• 2  cups  cooked chicken, shredded
• 1⁄2 cup  canned low sodium chicken broth
• 2  tablespoons  finely chopped fresh basil
• 1⁄2 cup  grated parmesan cheese

Directions

1. Bring a large pot of water to a boil over high heat. Add pasta and cook until tender.
2. While pasta is cooking, warm oil over medium heat in a large skillet. Add garlic and cook until fragrant, stirring, about 30 seconds. Stir in artichokes, olives, chicken broth, shredded chicken and 1/2 teaspoons salt and heat through.
3. Drain pasta in a colander. Return to pot and stir in chicken mixture and basil. Sprinkle with cheese and serve immediately.