Pantry Pasta

Well, my entire family has been sick for over a week and I haven't been to the store. ;(
My kids were all finally hungry tonight, and I needed to come up with a dinner out of my pantry.
This is the pasta dish I came up with tonight.

Pantry Pasta
 4 Chicken Breasts
16 Oz. GF Pasta ( I use Quinoa Spaghetti)
1 Can Artichoke Hearts
1 16 Oz. Package Button Mushrooms
1 C Sliced Green Onions
1/4 C Sliced Chives
5 T Olive Oil
3 T Butter
1 T Basil
1 T Kosher Salt (plus a dash)
1/2 t Pepper (plus a dash)
1/2 C Dry White Wine
6 Lg Cloves Garlic (minced)
Parmesan Cheese To Taste

In a large pot bring water to boil, add GF pasta and cook according to directions. Drain, and place in large bowl.
In Lg pan place Olive Oil, Butter, Basil, I T Salt, 1/2 t Pepper, Minced Garlic, Green Onions, and Chives. Cook on low till butter is melted (be careful not to burn garlic.) Add Chicken to pan, place lid on pan and cook over med-low heat, flipping once, till juices run clear ( mine took about 9 mins. total.) In the meantime, slice mushrooms, and artichokes. Remove cooked chicken from pan, and add sliced mushrooms and artichoke hearts, saute on med. heat about 6-8 mins.Chop cooked chicken into bite size pieces, and add to mushroom mixture, add wine and turn up heat to med- high for 3-5 mins, stirring well.
Add pasta to chicken mixture and toss well. Top with Parmesan or Asiago Cheese, to taste.
Serve immediately.