Chicken And Artichoke Sauce For Spaghetti

Bring a large pot of water to a boil with at least 1 teaspoon salt. Add pasta and cook until tender.

Meanwhile, heat olive oil in a wide skillet over high heat. After a minute or so, add onion and stir. Adjust heat so onion cooks quickly but doesn't burn. Cook until it begins begin to brown.

While the onion cooks, cut chicken into 2-inch pieces. Drain the artichoke hearts and quarter them. Add chicken to skillet and cook 4 to 5 minutes. Add artichoke hearts, cheese and milk, stirring to distribute and melt cheese.

Add more milk, if desired, for a thinner sauce. Pour sauce over drained noodles and sprinkle with Parmesan cheese. Serve with asparagus or other green vegetable.