This is one our favorites...it's a great way to use leftovers.
4 cloves garlic, minced
1/4 c. olive oil
1 c. asparagus, sliced
4 c. bowtie pasta, cooked
1 bunch fresh basil, chopped
1 c. sun-dried tomatoes in oil
1 c. deli roast chicken, chopped
1 c. canned artichokes, drained
salt and pepper to taste
Garnish: shredded Parmesan cheese
Sauté garlic in oil in a large pan over medium heat. Add asparagus; cook until crisp=temnder. Fold in remaining ingredients except salt, pepper and cheese; mix well and heat through. Sprinkle with salt and pepper; garnish with cheese.
Serves 4.
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