Ingredients
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3 tablespoons olive oil
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1 large onion, cut into eighths
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2 cloves garlic, minced
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1 (9 ounce) jar marinated artichoke hearts, undrained
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1/2 cup pitted black olives, drained
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salt and pepper
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3/4 lb tricolor fusilli, freshly cooked
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grated parmesan cheese
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1 lb boneless skinless chicken breast half, cut into strips
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1 (7 ounce) jar roasted red peppers, undrained
Instructions
- Heat oil in large, heavy skillet over medium heat.
- Add onion and garlic and cook until onion is translucent, stirring and taking care not to brown the garlic, about 10 minutes.
- Add chicken strips and stir until cooked through, about 5 minutes.
- Mix in artichoke hearts and peppers with their liquid and olives and heat through.
- Season to taste with salt and pepper.
- Pour over pasta and toss well.
- Serve, passing parmesan separately.