Lori's Pasta Dish

This is delicious and easy to toss together for when company is coming.

Yield: 4-6 servings

• Bow-tie or penne pasta
• 3 tbs olive oil
• 1-2 cloves of garlic
  (add more if you like a stronger garlic flavor)
• 1 big jar of kalamata olives
  (pit-free is always more convenient for the diners)
• 3 small jars of marinated artichoke hearts
• OPTIONAL: 1 -2 breasts of chicken cut into bite-sized pieces
• 2 cans of diced tomatoes
• Italian seasoning and salt
• Crumbled blue or gorgonzola cheese.

In a medium saucepan, cook pasta noodles according to the directions on the box.

While the noodles are cooking, in a large skillet, simmer together olive oil, garlic, garlic and artichoke hearts. Let simmer until warm.

If desired, add chicken pieces and cook until meat is no longer pink and juice runs clear.

Next, add the diced tomatoes -- juice and all and sprinkle Italian seasoning and salt over to taste. (I use a lot.)

Let simmer for 5-8 more minutes until hot.

You can scoop tomato mixture over the top of drained noodles -OR- mix the strained noodles into the tomato mixture.

At the table, invite guests to sprinkle cheese over their dish to their taste. Serve with *really fattening* freezer garlic toast.