Ingredients
Boneless skinless chicken breasts, cut into strips (1), artichoke hearts, quartered (2c), sundried tomatoes, julienne cut (3/4c), garlic (4cloves), onion (1med.), olive oil (2tsp), flour (1/2c), salt and pepper (to taste), toasted pine nuts (1/4c), shopped basil (1/4c), white wine or chicken broth (1 1/2c).

Method of preparation:-
Take flour in a bowl, coat the chicken pieces in it and then keep them aside. Take a pot, boil water in it. Meanwhile take a large frying pan, heat olive oil in it. Sauté onion and garlic in oil for about 1to 2 minutes. Add flour coated chicken pieces in it and fry them until they get brown. Now cook pasta in boiling water in pot. Add artichokes, sundried tomatoes and wine or broth into the frying pan. Mix it well and reduce the heat to low. Then cover the pan and keep it to cook for about 10 minutes. add pine nuts and basil in it. Drain pasta and place it in serving dish. Pour chicken and sauce over pasta and serve it.