3 tbsp. olive oil
1 lg. onion, cut into eighths
2 cloves minced garlic
1 lb. boneless chicken breasts, skinned & cut into strips
1 1/2 (6 oz.) jars marinated artichoke hearts, undrained
1 (7 oz.) jar roasted red peppers, undrained
1/2 c. pitted ripe olives
Salt & pepper
3/4 lb. tri-color freshly cooked fusilli (or noodles)
Grated Parmesan cheese

Saute onions and garlic in olive oil about 10 minutes. Add chicken, cook thoroughly about five minutes. Add remaining ingredients, season, pour over pasta. Toss well. Pass Parmesan. Serves 6 to 8.