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

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. Serve over penne pasta.