Chicken Artichoke And Sun-Dried Tomato Pasta

• 1 (8 ounce) package fresh fettuccine
• 4 tablespoons butter
• 3 cloves garlic, crushed
• 1 (8 ounce) package sliced mushrooms
• 1/2 medium onion, chopped
• 12 ounces marinated artichoke hearts
• 8 ounce jar sun-dried tomatoes, packed in oil
• 1 (2 ounce) can sliced black olives, drained
• 1 teaspoon black pepper
• 2 tablespoons lemon juice
• 1 cup dry white wine
• 1 cup Parmesan cheese

1. 1. Cook pasta in boiling water until done. Drain.
2. 2. Melt butter over medium heat in a large saucepan. Saute onions, mushrooms, and garlic until tender. Stir in sun-dried tomatoes, olives, artichoke hearts, wine, and lemon juice. Bring to a boil; cook until liquid is reduced by a third, about 4 minutes.
3. 3. Toss pasta with sauce. Top with tomatoes and cheese, add pepper to taste, and serve.

fresh fettuccine, butter, garlic, mushrooms, onion, hearts, tomatoes, black olives, black pepper, lemon juice, white wine, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/chicken-artichoke-and-sun-dried-tomato-pasta-50165959 (may not work)