Chicken and Bearnaise Sauce

• pine nuts↗2 tablespoons
• olive oil↗2 tablespoons
• garlic↗1 clove

  minced

• boneless skinless chicken breast halves, cut into 1-inch cubes↗3 -4
• dry white wine (chardonnay)↗1⁄4 cup
• asparagus↗1 bunch
• fresh mushrooms↗4 ounces

  sliced

• artichoke hearts1 jar

  (6 ounce)

• black olives↗4 ounces

  sliced, drained

• bearnaise sauce1 cup

  ie.Knoor package

• salt↗

  to taste

• pepper↗

  to taste

• fresh spinach linguine or 12 -16 ounces black pepper linguine, cooked to package directions↗12 -16 ounces

  12 -16

Step-by-step instructions

1. 1

   Warm skillet, toast pine nuts in a dry skillet until golden brown. Watch closely taking care not to burn. Remove from skillet and set aside to cool.

2. 2

   Prep all your ingredients.

3. 3

   Cut chicken into 1" cubes or bite sized pieces. Season with salt and pepper.

4. 4

   In the mean time, start boiling water for pasta, add salt to the water and boil pasta until al dente,per package directions.

5. 5

   Warm skillet over medium heat, add olive oil and garlic, sautee for 1 minute. To same skillet, add chicken and cook until no longer pink.

6. 6

   Add asparagus, sliced mushrooms, artichoke hearts and wine to the skillet and steam through until crispy tender.

7. 7

   Meanwhile: In a small sauce pan, make bearnaise sauce according to package directions. Pour over chicken medley. If the sauce is too thick, add more white wine. Top with toasted pine nuts, olives. Warm through.

8. 8

   Serve over pasta and serve immediately.