1 lb. boneless chicken breast
1 pkg. fresh linguini pasta
1 pkg. fresh spinach linguini pasta
1 jar sliced mushrooms
8 oz. Italian salad dressing
1 pkg. frozen artichoke hearts
4 long green onions

Boil chicken in 6 quarts water. Cube chicken. Cook pasta. Drain and cool in cold water. Cook artichoke hearts Cut off sharp leaf ends. Slice onions. In large bowl combine chicken, pasta, artichoke hearts, drained mushrooms, onions and Italian dressing. Stir and chill 3 hours.