Here is a chicken and marinated artichoke recipe I thought that the lady looking for the recipe she has "tossed" might want to try.

Chicken Pasta with Artichoke

4 skinned & boned chicken breasts, cut in thin strips
1/2 tsp salt, divided
1/4 tsp pepper
2 tbsp bacon grease, plus 1 tbsp vegetable oil
1 (10 3/4 oz) can cream of chicken soup, undiluted
1/2 c dry white wine
1/2 c chicken broth
2 tbsp fresh lemon juice
1 (14 oz) can quartered artichoke hearts, drained & coarsely chopped
1 (9 oz) pkg refrigerated spinach fettuccine
3 bacon slices, cooked and crumbled

Cook bacon, drain and crumble, reserving 2 tablespoons bacon grease. Sprinkle chicken with 1/4 tsp salt and pepper. Heat reserved bacon grease and vegetable oil in a heavy skillet and saute chicken over medium-high heat 5-7 minutes or until done. Whisk together soup, wine and chicken broth, and remaining 1/4 tsp salt. Pour over chicken in skillet. Stir in artichoke hearts. Bring to a boil; reduce heat, and simmer 10 minutes. Prepare pasta according to package directions, do not add salt. Drain and place in a large bowl. Pour chicken mixture over pasta, tossing to coat. Sprinkle evenly with bacon. Serve immediately.
Betty in MS

http://www.nancyskitchen