Ingredients
8 ounces uncooked bow tie pasta1-1/2 pounds boneless skinless chicken breasts, cubed1/2 teaspoon dried oregano1/4 teaspoon salt1/4 teaspoon pepper3 tablespoons olive oil1 to 2 tablespoons minced garlic2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and quartered1 jar (8-1/2 ounces) oil-packed sun-dried tomatoes, quartered1 can (2-1/4 ounces) sliced ripe olives, drainedShredded Parmesan cheese
Preparation
Cook pasta according to package directions. Meanwhile, sprinkle chicken with the oregano, salt and pepper. In a large skillet, saute chicken in oil until no longer pink. Add garlic; cook 1 minute longer.
Stir in the artichokes, tomatoes and olives; heat through. Drain pasta; toss with chicken mixture. Sprinkle with cheese.
