1 (6-ounce) jar marinated artichoke heart quarters undrained
8 skinless, boneless chicken thighs (about 1 1/2 pounds)
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup sliced green onions
1 garlic clove minced
1/2 cup dry white wine
4 cups hot cooked cavatappi (about 2 1/2 cups uncooked spiral tube-shaped pasta) or fusilli
1 tablespoon chopped pitted kalamata olives
1 (14.5-ounce) canned diced tomatoes drained
2 tablespoons grated fresh Parmesan cheese
Drain artichokes in a colander over a bowl, reserving marinade.
Sprinkle chicken with salt and pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken; sauté 3 minutes on each side. Add onions and garlic; sauté 1 minute. Stir in reserved artichoke marinade and wine, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and stir in artichokes, pasta, olives, and tomatoes. Cook 2 minutes or until thoroughly heated. Sprinkle with cheese.
from Cooking Light Magazine