4 boneless chicken breast halves, cut into chunks
2 tbsp. olive oil
2 cloves garlic, minced
1 (28 oz.) can plum tomatoes
1 can tomato paste
1/2 can water or wine
1 tsp. Italian season (or to taste)
1 can artichoke hearts
Pasta of choice
Parmesan cheese

Heat oil in a saute pan. Add garlic and saute a few minutes; add chicken and cook just until chicken turns white. Set aside in a saucepan. Combine tomatoes, drained slightly and coarsely chopped, with tomato paste and water or wine. Add seasoning. Simmer 30-45 minutes. Add chicken and simmer an additional 20-30 minutes. Drain artichoke hearts and cut in half or quarter. Add to sauce and heat through. Serve over pasta and sprinkle with cheese. Sauce can be made early in day and reheated.