I did cook supper and it turned out surprising good and much appreciated by those doing so much physical labor:
Chicken with Garlic, Artichokes, Peppers, Tomatoes
2 lbs. boneless chicken, cubed
30 to 40 cloves garlic, ends trimmed but otherwise whole
2 Tablespoons olive oil
2 teaspoons "herbes de Provence" (or a mix of thyme, savory, rosemary, marjoram)
Preheat oven to 350 Fahrenheit. In a covered oven dish, bake the chicken with the garlic and olive oil for 1 hour. Use immediately over rice or pasta, or use with the following.
1 package rotini, cooked per package directions
1 Tablespoon olive oil
4 medium tomatoes, cut up
1 14 oz. can Pastene artichoke bottoms, each diced
1 12 oz. jar Pastene "sweet & hot pepper poppers", each quartered
1/2 jar Trader Joe's roasted red pepper and artichoke tapenade
1/2 cup grated parmesan cheese
garlic chicken (from above)
Cook the pasta and drain in a colander. In the pasta pot, cook tomatoes in olive oil over medium-high heat till they start to soften. Add artichoke and pepper and cook, stirring, about 5 minutes more. Add tapenade and the chicken with garlic, and cook for another 5 minutes till heated through. Stir in the parmesan, then the drained pasta. Serve with extra parmesan.