Chicken Provolone and Artichoke Pasta

Chicken Provolone
4 servings

4 boneless, skinless chicken breast halves
freshly ground pepper
1 tablespoon olive oil
1 tablespoon butter
8 fresh basil leaves
4 thin slices prosciutto or deli ham
4 slices provolone cheese

Sprinkle chicken with pepper. Heat oil and butter in skillet. Cook chicken over medium heat for 4-5 minutes on each side until done. Transfer chicken to a baking sheet. Top each breast with basil, prosciutto and cheese. Broil 6-8 inches from heat for 1-2 minutes or until cheese has melted and begun to brown. Enjoy!

Artichoke Pasta

4 servings

8 ounces cooked angel hair pasta

1 tablespoon olive oil

1 bag "steam in bag" broccoli

1 cup cherry tomatoes

2 garlic cloves, minced

1 can (14 ounces) marinated artichoke hearts

1/2 teaspoon salt

1/2 teaspoon dried oregano

2 teaspoons flour

1/2 cup chicken broth

1/4 cup freshly grated parmesan cheese

Steam broccoli. Saute broccoli, tomatoes, garlic, and artichoke hearts in oil. Add salt and oregano. Combine flour and chicken broth; add to vegetables. Bring to a boil; cook and stir until thickened. Toss with pasta, top with parmesan and serve. Enjoy!