Four food groups, great taste, and great nutrition - all in one bowl. Since everything is cooked in one pan, the larger the pan, the better.

1 (6-ounce) jar marinated artichoke heart quarters, undrained
8 skinless, boneless chicken thighs (about 1 ½ pounds)
¼ teaspoon salt
¼ teaspoon black pepper
Cooking spray
½ cup sliced green onions
1 garlic clove, minced
½ dry white wine
4 cups hot cooked cavatappi (about 2 ½ cups uncooked spiral tube-shaped pasta) or fusilli (short twisted spaghetti)
1 tablespoon chopped pitted kalamata olives
1 (14.5-ounce) canned diced tomatoes, drained
2 tablespoon grated fresh Parmesan cheese

1. Drain artichokes in a colander over a bowl, reserving marinade.

2. Sprinkle chicken with salt and pepper; coat with cooking spray. Heat a large nonstick skillet over medium-high heat. Add chicken; sauté 3 minutes on each side. Add onions and garlic; sauté 1 minute. Stir in reserved artichoke marinade and wine, scraping pan to loosen browned bits. Bring to boil; reduce heat, and stir in artichokes, pasta, olives, and tomatoes. Cook 2 minutes or until throughly heated. Sprinkle with cheese. Yield. 4 servings (serving size: 2 thighs and about 1 ¾ cups pasta mixture).