I am not sure what to call the following, as I made it myself, but it’s pretty good, and (more importantly) Anne liked it, so I know it’s good. Try it out!

Ingredients:

• 1/8 cup olive oil, or enough to coat the bottom of a heavy saucepan 
• 1 teaspoon red pepper flakes
• 1 tablespoon italian seasoning, your choice
• 2 cloves garlic, minced
• 2 chicken breasts, sliced thinly
• 1-2 teaspoons prepared horseradish (not cream) - or to taste.
• 1 can artichoke hearts, unmarinated, quartered
• 1/4 cup lemon juice
• 1 cup shredded italian cheese (I used a blend of Romano, Asiago, and Parmesan)
• 1/8 cup cream or half-and-half.

Procedure:

1. Heal olive oil over medium heat.
2. Add garlic to oil; saute until lightly browned.
3. Add red pepper and italian spices; saute for 10 - 20 seconds.
4. Add chicken, stir fry at medium heat until chicken is cooked through, stirring often.
5. Add lemon juice and artichoke hearts; cook for 30 - 60 seconds or until artichoke hearts are well-heated. (They may fall apart - no problem.)
6. Add horseradish, stir until combined.
7. Remove from or turn off heat, add cheese, stir, then add cream.
8. Taste for seasoning - add salt and black pepper as necessary.
9. Serve over your favorite pasta (I used whole wheat vermicelli.)