olive or salad oil
2 large red peppers, cut into 1/2-inch slices
2 large yellow peppers, sliced into 1/2-inch slices
salt
1 lb. large mushrooms, cut into halves
1 medium onion, chopped
4 medium boneless, skinless chicken breasts, halved (about 1 lb.), cut crosswise into 3/4-inch slices
1 (16 oz.) pkg. penne or regatta pasta
2 (6 oz.) jars marinated artichoke hearts
3 tbsp. balsamic vinegar or red wine vinegar
1/2 tsp. coarsely ground black pepper
1/2 tsp. dried basil
1/2 tsp. sugar

Best if made 1 hour before serving. In 12-inch skillet over medium high heat in 1 tablespoon hot oil, cook red and yellow peppers and 1/4 teaspoon salt. Stir frequently until tender and golden. Remove with slotted spoon and put them into a large bowl. In remaining oil in skillet add an additional tablespoon of oil. Cook mushrooms, onions and 1/4 teaspoon salt until tender and golden, stirring often. Remove the mushrooms to bowl with peppers. In same skillet over high heat in 1 tablespoon oil, cook chicken and 1/4 teaspoon salt until chicken is golden brown and loses its pink color throughout. Meanwhile, in saucepan prepare pasta as label directs, using 1 tablespoon salt in water. Drain. Return pasta to saucepan and keep warm. Drain artichoke hearts reserving marinade from 1 jar. In small bowl, combine artichoke marinade, balsamic vinegar, black pepper, dried basil, sugar and 3/4 teaspoon salt. Return vegetables to skillet with chicken. Add artichoke hearts and balsamic vinegar mixture, tossing to coat well. Heat through. In large bowl, toss pasta with chicken mixture.

Makes 8 servings.