This is the dish to make when you’re hungry for something complex and grown-up. It’s quick to prepare and tastes like it came from an upscale pasta restaurant. Make a point of keeping a can of artichoke hearts in the pantry and some pine nuts tucked away in your freezer; the rest of the ingredients are standard.

Linguine with Artichokes, Chicken and Pine Nuts (serves 4)

1. Put up a pot of water to boil.
2. Start the chicken:

• 2 split chicken breast pieces, cut into 1 inch chunks
• 3 Tbs. olive oil
• 3 cloves garlic, pressed
• juice from 1 whole lemon
• 1 14 oz can artichoke hearts, halved
• 1 c. chopped parsley

Heat the olive oil, add the chicken with a sprinkle of salt. Add the garlic and saute for about 5 minutes, turning the pieces to brown all sides. Squeeze on the juice of the lemon, add the artichoke hearts and parsley, cover and heat over a low heat until the chicken is cooked through, for 8-10 more minutes.

3. Boil the linguine according the package directions, drain and toss with:

• 2 Tbs. olive oil
• 1 clove crushed garlic
• 1/2 teaspoon salt
• fresh ground pepper

4. Toast the pine nuts while the pasta is cooking:

• 3/4 c. pine nuts

Place the pine nuts in a small pan over a very low heat. Stir occasionally. When browned, remove from heat and set aside in a (not plastic) bowl.

5. Serve it up. Cover the pasta with the chicken mixture, top with pine nuts and sprinkle with:

• Parmesan cheese
• Fresh ground pepper