Sundried Tomato Artichoke Pasta

1 cup cooked shredded chicken

1/2 cup sundried tomatoes (packed in oil)

1/2 cup chopped artichoke hearts

1/2 cup chopped red onion

1 clove minced garlic

Red wine vinaigrette 

1 lb cooked spaghetti

saute the onions, garlic sundried tomatoes, and artichoke hearts (there should be enough oil from the sundried tomatoes) until onions are translucent.  Add chicken.  Toss the spaghetti with red wine vinaigrette.  Top with chicken mixture, sprinkle with parmesan cheese, and serve.