Submitted by Nancy Ness

3 tablespoons olive oil 
1 pound skinless boneless chicken breasts, sliced diagonally 
1 (8 1/2-ounce) jar sun-dried tomatoes, julienned (1 cup) 
2 tablespoons garlic, minced 
1 pound fresh angel hair pasta 
1/4 cup fresh basil 
1 (8 1/2-ounce) can artichoke hearts in water, quartered and drained (1 cup) 
1/2 cup kalamata olives, pitted (1/4 pound) 
1/4 cup heavy cream 
Salt and pepper, to taste

Boil water for pasta in a pasta pot, fitted with a strainer. Heat oil in a skillet over medium heat. Brown chicken strips until no longer pink -- about 3 minutes each side. Add sun-dried tomatoes and garlic to skillet.  Sauté for 2 minutes.  In the meantime, add the fresh pasta to boiling water, cook until al dente, about 5 minutes.

Now add the basil, artichoke hearts, and olives to the skillet. Sauté 1 minute then stir in the cream. Strain the pasta and transfer to a large pasta bowl. Add the chicken sauté to the pasta and toss. Season with salt and pepper before serving.