Quick Double Tomato Chicken With Artichoke Hearts and Olives

• 8 ounces corkscrew macaroni or 8 ounces penne pasta, such as rotini
• 13 cup sun-dried tomato packed in oil, drained reserving 2 Tbsp. oil, and cut in 1/4-inch wide strips
• 1 lb boneless skinless chicken breast half, cut in 1/2-inch wide strips
• salt and pepper, to taste
• 14 12 ounces canned diced tomatoes with basil oregano and garlic
• 12 ounces marinated artichoke hearts, drained, halved lengthwise
• 12 cup pimento-stuffed green olives, halved
• 13 cup grated parmesan cheese, for garnish (optional)
• 1 tablespoon chopped basil, for garnish (optional)

1. Cook pasta according to package directions; drain, reserving 1/4 cup cooking water.
2. In nonstick skillet over medium-high heat, heat 2 tablespoons of oil drained from sun-dried tomatoes.
3. Sprinkle chicken with salt and pepper to taste.
4. Add chicken to skillet and cook until golden, 3-4 minutes.
5. Add remaining ingredients and reserved pasta water.
6. Bring to a boil.
7. On medium, cook 4 minutes.
8. Add pasta and heat through.
9. If desired, sprinkle with Parmesan chees and chopped basil.

macaroni, tomato, chicken breast, salt, tomatoes, hearts, green olives, parmesan cheese, basil

Taken from www.food.com/recipe/quick-double-tomato-chicken-with-artichoke-hearts-and-olives-458924 (may not work)