Tuscan Chicken with Angel Hair Pasta and Pine Nuts

**My internet is acting wonky. I am going out of my mind. So while I type away in a MS Word document I am also pulling my hair out waiting for them to investigate and fix my shoddy connection. I am also cooking a lot to keep my mind off things!!**

Tuscan Chicken with Angel Hair Pasta and Pine Nuts

* 4 boneless skinless chicken breasts
* 4 tablespoons olive oil
* 8 ounces medium mushrooms, quartered
* 1 (8 ounce) can artichokes, drained and quartered
* 1/2 cup onion, chopped
* 4 teaspoons fresh garlic, chopped
* 2 teaspoons Italian seasoning
* 3 teaspoons black pepper, freshly ground
* 2 teaspoons salt
* 1 cup white wine
* 2 cans diced tomatoes
* 2 cupes fresh baby spinach
* 1 (16 ounce) box of angel hair pasta, prepared as directed
* 1/2 pine nuts, toasted


In a small bowl, combine chicken breasts, 2 tablespoons of olive oil and 1 teaspoon of ground black pepper. Stir to coat the chicken breasts. Wash and quarter mushrooms. Peel and cut onions into thin strips. Chop garlic, wash and quarter Roma tomatoes lengthwise. Drain artichokes and measure out remaining ingredients.
Place chicken breasts in broiler or on grill and cook for 3 to 5 minutes.
While chicken is cooking, prepare the topping for chicken in a large sauté pan. Heat 2 tablespoons of olive oil until it is hot add the onion and garlic and sauté until softened. Add the mushrooms and artichokes 2 teaspoons of black pepper, Italian seasoning and salt and continue cooking for 2 to 3 minutes. Add cans of diced tomatoes.
Turn the chicken breasts over to complete cooking on grill or broiler. Cooking time will vary depending on the thickness of the chicken and the temperature of the grill or broilers. Be sure that the chicken is cooked thoroughly.
Add your favorite white wine to mushrooms and artichokes and reduce by 1/2 volume.
Just before serving, add the baby spinach and combine until the spinach is wilted.
Place the prepared angel hair pasta on a serving dish, top with the chicken breasts and cover both with sauté pan of Tuscan vegetables.
Sprinkle with the toasted pine nuts, serve immediately and enjoy.