Chicken and Sun Dried Tomatoes

6 chicken cutlets, cut into cubes
1 jar artichoke hearts, drained
2 onions - julienne cut
2 clove garlic, chopped
1 cup sun dried tomatoes
1/3 cup olive oil
1/2 cup dry white wine
1 can black olives
Cooked penne pasta

Saute the chicken cubes, artichoke hearts, onions, garlic and sun dried tomatoes in olive oil.

When browned add the wine and simmer for 10 minutes.

Stir in olives and serve over penne pasta.

Servings: 6
Source: William M Gormley