Does Anyone Know if Shane is Staying for Dinner?

Our family is slowly making the transition from Mama Made Playdates to Where the Hell are the Kids. We now exist in the limbo known affectionately around here as "What time is that kid leaving?"
My Partner in All Things (PIAT) Matt, would like me to note, our kids have terrific friends. We love them. We love them here. We love feeding them. BUT more often than not I have to make elastic dinners. Dinners that can feed 4 to 6 people without any warning. Which brings us to tonight's dinner. Elastic Pasta. I can add another veg and make it go even further!
1 12oz box of pasta*
1 bunch of broccolini- chopped
1 pint of grape tomatoes
3 artichoke hearts cleaned roasted at 350 for 20 minutes - chopped
1 sweet onion - chopped
2 marinaded** chicken breasts pounded thin and chopped
2 tbs capers
1/4 cup chicken stock
part skin ricotta cheese (if desired)
* I use quinoa pasta, my kids like it more than whole wheat, and it has plenty of protien/fiber and is gluten free - if you are so inclined.
** marinade is as follows, 2 cloves garlic, 4 sprigs each of fresh mint, oregano, rosemary, juice of one lemon and an equal amount of olive oil. Puree the whole lot and marinate the chicken in it for several hours.

Prepare the pasta as directed on the box. While the pasta is heading toward done-ness, in a large pan coated with cooking spray cook the chicken, for 2 minutes. Set aside. Add the onions to the pan along with the artichoke and broccolini. Cook over medium/high heat adding 1/4 cup of chicken stock as needed. After 5 minutes add the chicken, tomatoes, and capers, cook for an additional minute. Toss a 1/4 cup of pasta water into the pan, cover and turn off the heat.
Drain the pasta and add to the pan. Serve with a teaspoon of the ricotta, if desired. And let's be honest, who among us doesn't desire ricotta?
And Shane didn't stay for dinner. Although he begged to stay. Next time, little dude, next time.

A serious bite of, HELL YEAH!