4 boneless chicken breasts, cut into 1-inch chunks
4 tbsp. olive oil
chopped garlic to taste (I use at least 3 cloves)
1/4 cup fresh chopped basil or equivalent dry*
2/3 box bow tie pasta
1 head broccoli, cut into flowerets**
1 small jar marinated artichoke hearts, cut in half (optional)
1 can large black olives
1/4 cup finely chopped sun-dried tomatoes
grated Parmesan cheese, to taste
1/2 cup Feta cheese, crumbled (Feta with herbs is best)

Prepare chosen pasta according to package directions. Drain.

Heat olive oil with garlic and basil. Add chicken breast pieces. Cook till done, turning half way through. Remove chicken. Add broccoli and/or chosen vegetables to pan. Cook several minutes until just done. Stirring while cooking. When vegetables are almost done, add artichoke hearts and black olives. Heat till warm. Add cooked chicken.

In large bowl, alternate pasta and chicken/vegetable mix. Stir between layers until thoroughly blended. Add Parmesan cheese. Mix well. Just before serving, add Feta cheese.

Every time I prepare this I am asked for the recipe. It's that good. Great for a main dish or a side. Lunch the next day is even better. Quantities can also be easily adjusted depending on the number of people being served.

Submitted by: H. Lutey