3 tbsp. olive oil
1 lg. onion, cut into 8ths
2 garlic cloves, minced
1 lb. boneless chicken breast halves, skinned & cut into strips
1 1/2 (6 oz.) jars marinated artichoke hearts, undrained
1 (7 oz.) jar roasted red bell peppers, undrained
1/2 c. pitted black olives
Salt & pepper
3/4 lb. tricolor fusilli, freshly cooked
Grated Parmesan

Heat oil in heavy large skillet over medium heat. Add onion and garlic; cook until translucent, stirring occasionally, about 10 minutes. Add chicken and stir until cooked through, about 5 minutes. Mix in artichoke hearts with liquid, peppers with liquid and olives and heat through. Season with salt and pepper. Pour over pasta and toss well. Serve, passing Parmesan separately. A nice dish for a buffet. 6-8 servings.