1 (1 lb.) rigatoni or ziti rigati
1 sm. jar Progresso Artichoke Hearts (non-marinated)
1 sm. jar Progresso Roasted Peppers
1 garlic bulb
1/4 c. virgin olive oil
3 or 4 chicken cutlets sliced thin

1. Cut up entire garlic bulb. Clean and chop in small pieces and put on side.

2. Heat olive oil in a non-stick fry pan or skillet.

3. Drain peppers and artichoke hearts partially so that they are still moist in their juices.

4. Cut chicken cutlets into slices about 1/4 inch wide by 1 1/2 inches long.

5. Stir into skillet the chicken, garlic, artichoke hearts, and roasted peppers until the garlic is light brown. Add a little salt and stir.

6. Cook pasta al dente - drain.

7. Pour ingredients of frying pan over the pasta and toss thoroughly. Add hot pepper and cheese to taste.