Chicken and Red Pesto Linguine

Serves 6 to 8

1 pound Linguine, Spaghetti or other long pasta shape, uncooked, broken in half
1 8-oz. jar sun-dried tomatoes packed in olive oil, drained
4 tbsp. olive oil or vegetable oil, divided
4 tbsp. fresh oregano, chopped or 4 tsp. dried oregano
3 cloves garlic
1-2 tsp. fresh grated lemon peel or 1 tsp. bottled lemon juice
1/3 cup freshly grated Parmesan cheese
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 cup sliced scallions, white and green parts
1 14-oz. can artichoke hearts, drained, chopped

Prepare pasta according to package directions. While pasta is cooking, combine drained sun-dried tomatoes, 1 tablespoon oil, oregano, garlic and lemon peel in food processor or blender. Process until smooth, scraping side of container. Add cheese; process until well blended.

Heat chicken in remaining oil in large skillet over medium heat 3 minutes, stirring frequently. Stir in scallions. Cook 3 minutes longer. Add artichokes and heat 1 minute.

Drain pasta. Place in large bowl. Add sun-dried tomato pesto and chicken mixture and toss. Serve immediately garnished with freshly grated Parmesan cheese, if desired.

Note: For a vegetarian alternative, delete the chicken and add one more 14-oz. can of artichoke hearts.