Artichoke Chicken Pasta W/Sun-Dried Tomatoes

Found in a taste of home quick cooking I use whole wheat pasta good and easy.

• Ready In: 25 mins
• Serves: 4-6

Ingredients

• 8  ounces  uncooked bow tie pasta
• 1 1⁄2 lbs boneless skinless chicken breasts, cubed
• 1⁄2 teaspoon dried oregano
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 3  tablespoons olive oil
• 1 -2  tablespoon  minced garlic
• 2 (14 ounce) cans water-packed artichoke hearts, rinsed, drained and quartered
• 1 (8 1/2ounce) jar sun-dried tomatoes packed in oil, quartered
• 1 (2 1/4ounce) can sliced ripe olives, drained
• 4  ounces  shredded parmesan cheese

Directions

1. 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; saute 1 minute longer. Stir in the artichokes, tomatoes and olives; heat through. Drain pasta; toss with chicken mixture. Sprinkle with Parmesan cheese. Yield: 6 servings.