Ken's Chicken Angelo

I had never heard of Chicken Angelo until our friend Ken made it for us.   It's a little different than recipes I've found on the internet for Chicken Angelo, that's why I named this Ken's Chicken Angelo.


Ingredients:
4 chicken breasts; cooked and cut into bite sized pieces

2 12oz or 4 6ozjars of quarted, marinated artichoke hearts; drained

2 2.25oz cans of sliced black olives; drained

16oz whole fresh mushrooms sliced 

1 lemon

olive oil

Shredded Parmesan or Romano cheese

Directions:

Coat a deep skillet with olive oil.  Add chicken, artichoke hearts, mushrooms, and olives.  Cut lemon in half and squeeze both halves into the pan.  Cook on low about 10-12 minutes.   Serve with pasta and top with the cheese.

Notes:

- You can cut up the chicken and fry it.  I prefer to boil the chicken and then cut it up.

- The recipe originally called for canned mushrooms, but I much prefer fresh mushrooms.

- Ken served this dish with angel hair pasta.  I prefer bow tie pasta.  

- Next time I make this I will probably also add a couple cloves of chopped garlic because garlic is good in everything.  I think a jar of roasted red peppers would also be a nice addition.