1Warm oil in a skillet over medium-high. Dry tenderloins; season with salt & pepper. Working in batches, cook chicken in a single layer until lightly browned, turning once, about 10 minutes total. Remove and repeat with remaining tenderloins.
2Discard all but 1 Tbsp fat. Reduce heat to medium & cook onion, stirring until softened, about 3 minutes. Add garlic. You can add a little broth if they begin to burn. Stir in paprika, tomato paste & chicken broth.
3Add chicken to skillet. Bring to a simmer over medium-high heat, cover & reduce heat to medium-low & cook 15 minutes. Remove lid & flip meat. Turn heat to medium & simmer, uncovered 15 to 20 minutes. Add artichoke hearts (I cut some of the quartered hearts in half again).
4Serve over cooked pasta in a large bowl. (I sprinkled Parmesan cheese over before serving)