1 pkg. frozen artichoke hearts, cooked & drained
3/4 c. & 1 tbsp. olive oil
1/2 c. lemon juice
2 tbsp. fresh grated Parmesan cheese
1 tbsp. instant chicken bouillon granules
1 tsp. sugar
1/8 tsp. pepper
1/2 tsp. oregano leaves
1 clove garlic, finely chopped
1 lb. skinned, boneless chicken breasts, cut in strips
6 oz. linguini, cooked & drained
1/2 c. chopped red bell pepper
1 c. fresh sliced mushrooms
1/4 c. sliced black olives

Saute chicken, 1 teaspoon bouillon, mushrooms and bell peppers in 1 tablespoon olive oil. In a pint jar combine olive oil, lemon juice, cheese, 2 teaspoons bouillon, sugar, oregano, garlic and pepper; shake well. In a large bowl combine chicken, pasta, olives, artichokes and dressing. Serve hot or cold.