1 lb. boneless skinless chicken
1 can black ripe olives
1 jar marinated artichoke hearts, cut up
1 jar roasted red peppers, cut up
2 cloves garlic, minced
1 med. onion, chopped
2 tbsp. olive oil
1 lb. colored vegetable pasta

Saute onion and garlic until clear. Season chicken with salt and pepper. Cut in bite size pieces. Add to onion, cook 5-10 minutes until juices run clear. Add olives with some juice (chopped). Add artichokes with all juice. Add peppers. Cook 5 minutes more. Serve over cooked pasta and sprinkle with grated fresh Parmesan cheese.