Instructions

• Preheat your oven to 375°F (190°C) so it’s ready to bake when your pasta mix is good to go.
• Heat about a tablespoon of olive oil in a large skillet over medium heat. Toss in your sliced garlic and red onion. Sauté them until they’re soft and kinda sweet smelling.
• Add the chicken pieces. Cook them until browned and fully cooked through - you want that tender pull when you poke with a fork.
• Stir in the marinade from the artichoke hearts, fresh oregano leaves, and your whole tomatoes. Let that cook for about 5 more minutes so the flavors get all cozy.
• While your chicken mixture’s doing its thing, cook the fusili pasta according to the package directions. Cook it ‘til it’s al dente - just firm to the bite. Drain and set it aside.
• Combine the pasta with the chicken mixture and chopped artichoke hearts in a large baking dish. Mix everything well so every bit's coated. Then bake it in your preheated oven for 20 minutes or ‘til heated through and the top is golden and bubbly from the cheese. Don't forget to do a quick release if you’re using the pressure cooker for the chicken part first so it doesn't keep cooking too long.