Cook pepper in 1 tablespoon of olive oil until tender and golden. Add 2 tablespoons additional oil and cook mushrooms, onion and 1/4 teaspoon salt. Remove mushrooms to bowl with peppers. Add 1 tablespoon more oil. Cook chicken with 1/4 teaspoon salt until chicken is golden and loses pink color. Boil macaroni as label directs; drain and keep warm. Mix artichoke marinade, balsamic vinegar, black pepper, basil, sugar and 3/4 teaspoon salt. Return vegetables to skillet with chicken. Add artichoke hearts and balsamic vinegar, coat well and heat thoroughly. Toss chicken mixture with macaroni.
Adapted from Good Housekeeping, Jan. 1993