LISSA’S PASTA SALAD

Ingredients

1 tablespoon minced garlic
2 tablespoons olive oil
1 (14-ounce) can artichoke hearts, drained
1 (4-ounce) can sliced black olives, drained
Fresh basil to taste
1 (8–ounce) jar sun-dried tomatoes, undrained or 1 cup rehydrated sun-dried tomatoes, undrained
1 whole rotisserie chicken
1 (8-ounce) package spiral, bowtie or other decorative pasta, cooked and drained

Preparation

In a skillet, sauté garlic in oil until tender; remove from heat. Add artichokes, olives, basil and tomatoes; set aside. Heat chicken; remove bones and tear into bite-size pieces. In a large bowl, toss vegetables, chicken and pasta. Makes 6-8 main-dish servings.