Instructions: Cook pasta according to package directions, drain and keep warm. Meanwhile, remove all visible fat from chicken and cut into 1/2 inch dice. Heat 1 teaspoon olive oil in large, heavy non-stick skillet, add chicken, sprinkle with freshly ground black pepper and saute about 2 minutes, or until no longer pink. Remove from pan and set aside.

Add remaining 1/2 teaspoon olive oil to pan; stir in onion, garlic and sweet red pepper and saute 1 minute or until onion is slightly soft but not brown.

Add fresh and sun-dried tomatoes and cook another minute. Stir in artichoke hearts and sliced black olives.

Combine chicken broth and cornstarch and stir well; add to pan with reserved chicken and basil and heat just to boiling. Reduce heat slightly and cook until slightly thickened and bubbly. Heat cream in microwave on high power about 20 seconds, or until hot; stir into chicken mixture and heat through. Serve at once over cooked pasta.

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