(Prep Time: 20 minutes. Cooking Time: 20 minutes)
8 ounces linguine, (tomato basil linguine is good with this recipe)
3 Tablespoons butter
¼ cup, extra virgin olive oil
3 green onions, chopped with green portion reserved
3 garlic cloves, minced
1 (14 ounce) can extra small artichoke hearts, well drained and chopped
2 cups cooked chicken (leftover or rotisserie chicken works great)
½ pound bacon, cooked crisp and crumbled
1 Tablespoon dried or fresh basil
½ cup grated Parmesan cheese
1. Cook linguine according to package directions and drain.
2. Meanwhile, heat butter and olive oil in a large skillet. Add white portion of the green onion, and garlic. Sauté until tender.
3. Add chopped artichoke hearts, chicken, and bacon. Simmer on low until ingredients are heated. When almost ready to serve, add basil
4. Remove from heat. Add drained linguine, Parmesan cheese and the green portion of the green onions. Toss well and serve.