5 chargrilled artichokes in olive oil (from a jar), halved
A squeeze of lemon
3 tbsp single cream
Cook the spaghetti according to the pack instructions.
Meanwhile, in a frying pan, fry the chicken breasts in a little olive oil with the chopped fresh rosemary until browned. Reduce the heat and add the artichokes, a squeeze of lemon and single cream. Stir and warm through, then mix in the drained pasta.