Italian Country Chicken(6 To 8 Servings)

• 3 Tbsp. olive oil
• 1 large onion, cut into eighths
• 2 garlic cloves, minced
• 1 lb. boneless, skinned chicken breast halves, cut into strips
• 2 (6 oz.) jars marinated artichoke hearts (undrained)
• 1 (7 oz.) jar roasted red bell peppers (undrained)
• 1 small can pitted black olives, wedged or sliced
• salt and pepper to taste
• 1 pkg. tri-color fusilli, freshly cooked (twisty noodles)
• grated Parmesan cheese

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

olive oil, onion, garlic, chicken, red bell peppers, black olives, salt, tricolor fusilli, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=956878 (may not work)