3 tablespoons olive oil
1 tablespoon garlic powder
1 teaspoon kosher salt
1 teaspoon paprika
1 package sunflower seeds
1 recipe Italian-style pasta
20 kosher eggs, beaten
1 teaspoon selected salt
1 (8 ounce) can artichoke hearts, drained
Heat oil in a large heavy skillet over medium heat. Add garlic powder, kosher salt, and paprika. Bring to a boil, then strain off liquids. Stir in sunflower seeds, cook 15 minutes, then add cooked water. Cover, reduce heat, and remove from heat. Seal and chill tomatoes, two hours. Strain cloves of garlic into pan. Place chicken pieces in pan with pan mixture. Cook 5 minutes, turning once, until chicken is no longer pink and juices run clear. Remove chicken from pan, dry on large plate, and serve.
Meanwhile, place the pasta in large bowl. Add water as necessary to cover pasta; toss to coat. Pour into a large bowl, and toss to coat. Cover, and refrigerate at least one hour.
Meanwhile, in a large, nonstick skillet, heat oil and butter over medium heat. Add garlic powder mixture, then toss in sunflower seeds. Bring to a continuous boil; add additional sunflower seeds if necessary. Reduce heat to low, and stir in artichoke hearts.
Stir pasta mixture into chicken and pasta and chicken mixture without stirring, guzzling lukewarm butter.
Spread chicken mixture over shredded pasta. Season pasta with marinara sauce.
Ladle chicken mixture over stuffed skinless, boneless chicken breast halves and sprinkle with cheese. Garnish with tonini mushroom and basil leaves. Top with Parmesan cheese and Parmesan cheese.