4 tsp olive oil
1 bottle Newman's Own® Olive Oil & Vinegar Salad Dressing
1 whole, large, skinless, boneless chicken breast, cut into 2 inch pieces
1 can artichoke hearts (14 oz.), drained and cut into quarters
1 pound linguine
1 pint cherry tomatoes, cut in half
fresh grated parmesan cheese
2 cups mushrooms, sliced
1 clove garlic, finely chopped
Heat 2 teaspoons of the oil in a 10-inch nonstick skillet over medium-high heat. Add the chicken and cook for 3 to 5 minutes, turning when needed, until tender and opaque. Remove the chicken from the skillet and keep warm.
Meanwhile, cook the linguine according to the package directions. Drain and keep warm.
In the skillet, heat the remaining 2 teaspoons of oil, add the mushrooms, and cook until their juice evaporates and they are browned. Add the garlic and cook for 1 to 2 minutes. Stir in the salad dressing, artichoke hearts, and cherry tomatoes. Cover and cook over medium heat for 5 minutes. Add the chicken and cool until heated thoroughly.
Divide the hot pasta among 6 plates or pasta bowls, top each serving with sauce, and sprinkle with the cheese.