Italian Country Chicken

• 3 Tbsp. olive oil
• 1 large onion, cut into eighths
• 2 cloves minced garlic
• 1/2 c. broccoli florets
• 1/2 c. shaved carrots
• 1 lb. boneless skinless chicken, cut into strips
• 1 1/2 (6 oz.) jars marinated artichoke hearts, undrained
• 1 (7 oz.) jar roasted red bell peppers, undrained
• 1/2 c. pitted black olives, halved
• salt and pepper
• 3/4 lb. tricolor fusili twists, cooked
• grated Parmesan cheese

1. Heat oil in heavy large skillet over medium heat.
2. Add onion, garlic, broccoli and carrots.
3. Cook 10 minutes, stirring occasionally.
4. Add chicken and stir until cooked through, about 5 minutes.
5. Mix in artichoke hearts with liquid, peppers with liquid and olives.
6. Heat through.
7. Season with salt and pepper.
8. Pour over pasta and toss well.
9. Serve with Parmesan cheese for sprinkling. Serves 6 to 8.

olive oil, onion, garlic, broccoli florets, carrots, boneless skinless chicken, red bell peppers, black olives, salt, tricolor fusili twists, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=751514 (may not work)