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1
Cook pasta in a 10 quart (or larger) pot, a larger pot will make combining all ingredients easier later.
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2
After adding the pasta to the water and at the same time the pasta is cooking, in a non-stick skillet or saute pan heat olive oil with garlic, basil and oregano. Once oil is warm, add chicken and about two minutes later add onion.
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3
When pasta is cooked, drain and rinse pasta with hot water, not warm.
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4
In the now empty pasta pot, transfer the oil, chicken and onion from the saute pan.
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5
Squeeze lemon juice into the pot and add the juiced pieces of rind into pot as well (to add the flavor of the oil from skin to the dish. Ultimately, they should be removed not used for presentation purposes).
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6
Add wine, and mushrooms. Bring to wine a boil and reduce for about one minute.
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7
About a minute later, add the bell pepper and toss.
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8
About a minute later, add the roma tomatoes and toss.
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9
About a minute later, add the artichoke hearts, toss and heat for about one minute.
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10
Dish up and add parmesan to taste. Serve with Carolle Simmers' Killer Bread (Recipe #19322) and a salad.
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11
** If you don't know what a fonzanoon is, but want to know, you can find a definition here. Be forewarned, it's kinda crass -- http://www.urbandictionary.com/define.php?term=fonzanoon.
