Recipe: Linguine with Chicken and Artichokes (using cooked chicken)

LINGUINE WITH CHICKEN AND ARTICHOKES

6 ounces uncooked linguine (or spaghetti)
1 (6 ounce) jar marinated artichoke hearts
2 tablespoons olive or vegetable oil
1 medium onion, coarsely chopped
2 cups cut-up cooked chicken or turkey
1 cup frozen green peas
1/8 pound sliced fully cooked smoked ham, cut into 1/4-inch strips* (1/2 cup)
1 tablespoon snipped fresh oregano leaves (or 1 teaspoon dried oregano leaves)
1/4 teaspoon pepper
1 (8 ounce) container dairy sour cream

Cook linguine as directed on package, drain.

Drain liquid from artichoke hearts into 10-inch skillet; cut artichoke hearts into halves and reserve. Add oil to artichoke liquid. Cook and stir onion in oil mixture until tender.

Stir artichoke hearts, chicken, peas, ham, oregano and pepper into onion mixture; cook and stir until hot. Remove from heat; stir in sour cream.

Toss hot linguine with sauce.

*6 slices bacon, crisply cooked and crumbled, can be substituted for the ham.

Servings: 4
Source: Betty Crocker's Smartcook