Chicken Thighs Done Yummy

I was rummaging around in the refrigerator trying to decide what to do with the six boneless chicken thighs that wanted to be cooked! What follows is one of those recipes that tasted great but I'm not sure I exactly remember what I did even though it was just a mere few hours ago!

6 boneless, skinless chicken thighs
2 cans of diced tomatoes--I used one fire roasted with chilies and one plain, but any would do
1 t of minced garlic
1//2 can of chipotle peppers in adobo sauce, chopped
6 garlic stuffed green olives, sliced (any green olives will work)
1/2 onion sliced
1 bag frozen artichoke hearts (from Trader Joe)
chili powder 1/2 t
cumin 1 t

some kind of pasta as a bed--spirals, ziti, bow ties,shells, penne, etc
Parmesan cheese

Sauté the chicken thighs just enough to give them some color since you're baking them they'll get cooked. Be sure to salt and pepper them. Throw the onion in to give it some color, too.
Meanwhile, in a bowl, mix the cans of tomatoes and all the other stuff (not the pasta)

Preheat oven 350
Put the chicken and onion in a 9 X13 casserole and pour the sauce on top--cover with lid or foil and bake 45 min.
Make pasta, toss with some olive oil and Parmesan when cooked and serve chicken and sauce over it.

Pretty tasty--it is spicy so you can add fewer chipotles if that makes you happy.