Artichokes and sun-dried tomatoes? Sign me up for this delicious dish and make sure there's enough for seconds!
8oz uncooked bowtie pasta
1-1/2 pounds boneless skinless chicken breats, cubed
1/2 tsp dried oregano
1/4 tsp each salt and pepper
3 tbsp olive oil
2 tbsp minced garlic
2 cans (14 oz each) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (8-1/2 oz) oil-packed sun-dried tomatoes, quartered
1 can (2-1/4 oz) sliced ripe olives, drained
Shredded Parmesan cheese
Cook pasta according to directions. Sprinkle chicken with the oregano, salt and pepper. In a large skillet, saute chicken in oil until no longer pink. Add garlic; saute 1 minute longer.
Stir in artichokes, tomatoes and olives; heat through. Drain pasta; toss with chicken mixture. Sprinkle with cheese