Heat a large Saute pan, then add Olive oil and garlic slices.

Dredge chicken thighs in seasoned flour and add to hot oil. Let chicken cook for 2 minutes until done on one side and has a little color, then turn over and add sliced peppers, and mushrooms.

Continue to saute for 4 or 5 minutes, mixing ingredients to insure that the peppers and mushrooms start to cook.

Add the shrimp and continue to cook until, shrimp are almost fully cooked.

Add the white wine to deglaze the pan and stop the cooking.

Now add the chicken stock, marinara, artichoke hearts(along with some of the juice), Romano cheese and red pepper flakes. mix well.

Remove the shrimp from the pan and add the pepperoni slices, and allow ingredients to reduce slightly 3 -5 minutes.

,Remove the pan from the heat and add the shrimp back into the pan

Cook your pasta per instructions on the box. Remember to make it al dente’.

Two minutes before your pasta is done, start to heat your Chicken and Shrimp Pepperoni, roll butter in seasoned flour, and add to pan to thicken sauce

Continue to heat on medium heat as you drain your pasta.

Serve the chicken and shrimp pepperoni on a bed of linguine.

( If your sauce appears to thick or oily, add a little more water to it, this will help assimilate the oil, as well as thinning it out.)

Notes

**You will see more oil in this dish then you probably want, but this comes from the pepperoni, once the pepperoni is in the pan, you want to limit the time it cooks, the more it cooks the more the dish will look oily. The pepperoni adds so much flavor, so you do need to let it spend some time in the pan combining with the other flavors.