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Colette & Cassi's Country Kitchen!

Chicken & Artichoke Pasta

4 cups bow-tie pasta (cooked)
1 cup fresh asparagus tips
4 garlic cloves (minced)
1/4 cup olive oil
1 bunch basil (chopped)
1 cup sun-dried tomatoes in oil
1 cup roasted chicken (chopped)
1 cup marinated artichoke hearts (chopped)

In pan, saute garlic in olive oil. Add asparagus and cook until slightly tender. Fold in remaining ingredients. Mix evenly. Salt and pepper to taste. Remove. Garnish with fresh shredded parmesan cheese.