Italian Country Chicken

• 3 Tbsp. olive oil
• 1 large onion, cut into eighths
• 2 garlic cloves, minced
• 1 lb. boneless chicken breast halves, skinned and 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
• salt and pepper
• 3/4 lb. tricolor fusilli, freshly cooked
• grated Parmesan

1. Heat oil in heavy, large skillet over medium heat.
2. Add onion and garlic and cook until translucent, stirring occasionally, about 10 minutes.
3. Add chicken and stir until cooked through, about 5 minutes.
4. Mix in artichoke hearts with liquid, peppers with liquid and olives and heat through.
5. Season with salt and pepper.
6. Pour over pasta and toss well.
7. Serve, passing Parmesan separately.
8. Yields 6 to 8 servings.

olive oil, onion, garlic, chicken breast halves, hearts, red bell peppers, black olives, salt, tricolor fusilli, parmesan

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214281 (may not work)