2 c. mayonnaise
2 cloves of garlic
2 jars marinated artichoke hearts
1 lb. pasta (bowties, shells, etc.)
1 can hearts of palm, sliced
2 whole chicken breasts, poached

Combine mayonnaise with garlic and oil from jar of artichoke hearts. Place in refrigerator. Cook pasta, drain and cool to room temperature.

Blend 1/3 of mayonnaise with pasta and return mayonnaise and pasta to refrigerator to cool. Slice artichoke hearts and hearts of palm. Mix with remainder of mayonnaise and chill in refrigerator.

About 30 minutes before serving, combine pasta with artichoke hearts and hearts of palm. Allow to reach room temperature and serve. Serves 6 as a main course.