Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 Skinless, boneless chicken
Breast halves -- (about
-12 oz total)
OR
12 oz Boneless beef top round
-steak
8 oz Pkg dried spinach or
-plain fettucccine
6 1/2 oz Jar marinated artichoke
-hearts
1 Clove Garlic -- minced
1 c Coarsely chopped walnuts
1 md Onion -- chopped (1/2 cup)
1 ts Dried basil -- crushed
1/2 ts Dried tarragon -- crushed
2 tb Finely shredded or grated
-Parmesan cheese

Rinse chicken and pat dry. Cut into thin bite-size strips. (For beef,
partially freeze beef. Trim fat from beef. Thinly slice beef across
the grain into bite-size strips.) Set aside.

Cook pasta according to package directions. Drain: keep warm.

Meanwhile, drain artichoke hearts, reserving marinade. Pour 2 Tblsp
reserved marinade into a wok or large skillet (add more marinade as
necessary during cooking.) Heat marinade over medium-high heat. Add
garlic; stir-fry for 15 seconds. Add walnuts, onion, basil, and
tarragon; stir-fry about 2 minutes or till onion is crisp-tender.
Remove walnut mixture from wok.

Add the chicken or beef to the wok or skillet. Stir-fry for 2 to 3
minutes or till no pink remains in the chicken or till beef is
desired doneness. Return the walnut mixture to the wok. Stir in
artichoke hearts. Cook and stir for 1 minute or till heated through.

Arrange the pasta on individual plates or a large platter. Spoon the
chicken mixture over the pasta. Sprinkle with Parmesan cheese. Makes 4
main-dish servings.

Per serving: 549 calories; 30 g protein; 53 g carbohydrate; 26 g fat
(3 g saturated); 47 mg cholesterol; 257 mg sodium; 509 mg potassium.

Typed for you by Marjorie Scofield 6/23/95

Recipe By : BHG Cooking For Today, "Chicken"

From: Marjorie Scofield Date: 06-30-95 (23:05) (18)
(E)Recipes

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