2 Tbsp. Olive Oil
1 Tbsp. Onions, chopped
4 oz. Chicken, sliced
2 Tbsp. sundried tomatoes
2 Tbsp. artichoke hearts
1 Tbsp. kalamata or other olives
2 oz. pesto
2 oz. white wine
¼ tsp. kosher salt (optional)
6 oz. pasta
¼ cup Asiago cheese, grated
Heat oil in sauté pan and add onion. Sauté onions until they begin to soften.
Add chicken, sundried tomatoes, olives, artichoke hearts and pesto.
Continue to sauté until all ingredients are heated through.
Deglaze pan with white wine and reduce volume by ¼.
Add salt, Asiago and pasta.
Toss all ingredients to mix well and melt cheese.