Angel hair pasta with chicken, pinenuts, artichokes and sundried tomato

Ingredients

• 2 pounds of Angel Hair Pasta or Rice Pasta ( Fresh or store bought)
• 4 diced chicken breasts
• 8.5 ounces artichoke hearts in brine (salt water) - quartered length wise
• 8.5 ounces sun dried tomatoes in olive oil sliced thin
• 1 cup of pine nuts raw
• 5 cloves of garlic minced
• 3 cups of chicken stock
• Italian seasoning
• 1 cup white wine
• Sea Salt
• Fresh cracked black pepper
• Red pepper flake
• butter
• olive oil
• Fresh parmesean cheese

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Preparation

• Put your water on to boil for the pasta.
• In a very large pan add a splash of olive oil and 2 tablespoons of butter to melt on medium heat.
• Add your garlic and pine nuts, cook until golden brown, be careful not to burn.
• Add 4 tablespoons or more of Italian seasoning.
  
• Add your sun dried tomato including some of the oil.
• Add your chicken and stir to brown (not cook completely) all sides, slowly adding your chicken stock and wine 1/2 a cup at a time, letting reduce before adding more.
• Turn down the heat to a low simmer.
• Add 1 tablespoon of red pepper flake and 1 tablepsoon of sea salt and cover for 5 minutes.
  
• Add your artichoke hearts and give a final stir and turn the heat off and cover.
• When the pasta is al dente ( Still firm) drain and add to the mixture.
• Stir and coat the pasta in the sauce and cover again and let sit another 5 minutes to let the hot pasta absorb all the flavors.

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