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.