1 lb. boneless chicken breasts
14 oz. marinated artichoke hearts
1 med. white onion
1/4 lemon
8 oz. sour cream
1/2 c. Parmesan cheese, fresh
1 can chicken broth
Spinach fettucini

Mix 2 tablespoons flour, 1 teaspoon sage, 1 teaspoon rosemary and salt & pepper to taste in a plastic bag. Chop the chicken in bite-size chunks, shake in bag.

Saute the chicken in the juice from the artichokes. Add the onion and saute. Add the chicken broth. Add sour cream and simmer for 10 minutes. Add 1/2 the cheese to the chicken mixture.

Cook pasta and drain. Add the remaining cheese to the pasta. Toss artichoke hearts, chicken and pasta together.