Cook wheat spaghetti in chicken broth and Italian dressing (liquid) according to directions, then drain and add to chicken dish.

4 medium skinless boneless chicken breast
salt & pepper to taster
4 tsp olive oil
1 can of artichoke hearts
1 can of sliced black olives (drained)
1 can of diced tomatoes (drained)
3/4 cup chicken broth
1/4 cup parsley
1 tsp lemon juice
1/4 cup shredded cheese
1 small can mushrooms, (drained)

4 medium skinless boneless chicken breast 4 tsp olive oil 1 can of artichoke hearts 1 can of sliced black olives (drained) 1 can of diced tomatoes (drained) 3/4 cup chicken broth 1/4 cup parsley 1 tsp lemon juice 1/4 cup shredded cheese 1 small can mushrooms, (drained)

With a meat mallet or bottom of a heavy pan, pound chicken (place between 2 pieces of wax paper) to about 1/2 thick, salt & pepper on both sides. In a large skillet, heat 2 tsp oil, add chicken and cook 12-14 minutes or until brown on both sides and chicken loses it pink color. Transfer chicken to a shallow serving bowl. Add remaining oil (2 tsp) heat on medium, then add artichokes, cook 3 minutes, stirring occasionally. Stir in broth and heat to boiling on medium-heat, boil 2-3 minutes until liquid is reduced by about half. Add black olives, diced tomatoes and mushrooms. Stir in parsley and lemon juice. Add chicken back in and cooked spaghetti.