Chicken Artichoke Pasta

• 1 pound boneless, skinless chicken breast, cubed
• 2-4 cloves garlic, minced
• 1 medium onion, diced
• 14 ounce can artichoke hearts
• 1 cup Manzanilla, or other green olives, cut in half
• 1/2 cup black olives, cut in half
• 2 zucchini squash, sliced
• 8 ounces of your favorite pasta, bowtie, corkscrew, penne
• 1 cup Alfredo sauce

Sauté garlic, onion, and chicken in olive oil until chicken is cooked through.
Season with salt and pepper.
Add squash, artichoke hearts, olives, and heat through.
Serve over cooked pasta with Alfredo sauce, or toss with chilled pasta and Italian or Ceasar dressing for a delicious salad.
Serve with plenty of parmesan cheese.

Notes:
- I thought it needed a little color! A sprinkle of chopped, Roma tomatoes did the trick. Adding some red pepper to the saute’ pan would have been a nice addition too.

September 11, 2006