Artichoke Chicken Linguine

½ cup flour

1 teaspoon salt

1 teaspoon pepper

1 teaspoon salt free garlic herb seasoning

8 chicken breast cutlets (about 1½ pounds)

4 tablespoons extra-virgin olive oil

1 tablespoon butter

1 pound linguine

1 can (14.5 ounces) fat-free vegetable broth

2 cans (14 ounces each) quartered artichokes

1 teaspoon fresh parsley torn (or dried if unavailable)

2 tablespoons rinsed capers

¼ cup grated Romano cheese

In a large storage bag, add the flour, salt, pepper and seasoning. Add chicken and toss until chicken is coated.

In a large frying pan, add the olive oil and butter; melt over low heat. Increase heat to medium and add chicken; cook until lightly browned on both sides. Remove from pan and cover to keep warm.

In a large pot, add water, ½ teaspoon salt and 1 teaspoon olive oil and bring to a boil. Cook linguine until tender about 8 to 10 minutes. Transfer pasta to a serving platter.

While linguine cooks, add the broth, artichokes and parsley to the frying pan; cook about 5 minutes. Add capers and cheese and stir until well blended and heated. Add chicken cutlets to the mixture to warm through. Pour mixture over linguine.

Serves six to eight.