Sun-dried Tomato and Artichoke Chicken on Whole Grain Pasta

Ingredients
4 chicken breasts, skinned, boned and cubed into bite-size pieces
A 24 - oz. jar of marinated artichoke hearts (in olive oil)
1 oz of sun-dried tomatoes (The tomatoes may be dried or in olive oil). *
4-12 cloves minced garlic (the number of cloves is subject to taste)
1/2 pound of whole grain pasta

Preparation
Bring 2 quarts of water (and a pinch of salt) to a boil. When it reaches a boil you will add the pasta, reduce heat and cook for about 9 minutes. Meanwhile, pour enough of the olive from the marinated artichokes into a frying pan to cover the bottom of the pan. Add the cubed chicken and begin to stir-fry. When the chicken is cooked, add the artichokes, sun-dried tomatoes and garlic. Simmer while finishing the pasta. A little wine can be added to the simmering sauce if you wish. When the pasta is cooked, drain and rinse.

Serving suggestions
Serve the chicken dish over the pasta. It goes well with a green salad and cooked vegetables on the side. * If there is oil left over from the tomatoes or artichokes, the oil can be used to make a delicious dipping sauce for bread.

Commentary The oil used in cooking this dish is mono-unsaturated (olive oil). This means that cooking does not readily damage it.

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