2 tbsp. olive or salad oil
1 1/4 tsp. dry rosemary leaves, crushed
1 tsp. salt
1/4 tsp. coarsely ground black pepper
4 med. sized chicken breast halves (about 2 lb.)
1/2 (16 oz.) pkg. linguine
1 (14 1/2 to 16 oz.) can tomatoes
2 (6 oz.) jars marinated artichoke hearts
1 (3 1/2 oz.) can (drained weight) pitted ripe olives, drained and each cut in half

In cup, combine olive or salad oil, rosemary, salt and pepper. Place chicken breast halves, skin side down in broiling pan, brush chicken lightly with some oil mixture. Place pan in broiler about 7 to 9 inches from heat (or with oven set at 450 degrees). Broil chicken 10 minutes. Turn chicken and brush with remaining oil mixture. Broil 15 minutes longer or until juices run clear when chicken is pierced with a knife.

While chicken is broiling in saucepan, prepare linguine as directed. Drain. In same saucepan over medium high heat, heat tomatoes with their liquid, marinated artichoke hearts with their marinade, and olives until just heated through stirring to break up tomatoes. Return linguine to saucepan and toss to coat with tomato mixture. Arrange chicken pieces and linguine on warm plate.