Tomato Pesto, Garlic, Chicken and Pasta

1-1/2# boneless, skinless chicken thighs

1/4# deli marinated garlic and olives

1/4c Italian Herb flavored olive oil

1/2-1 lg. lemon - juice and zest

1 6oz. jar sun-dried *tomato pesto
1 lg. red roasted pepper - chopped

2-3T coriander (cilantro) chutney
1 can quartered artichokes

1/3c feta cheese crumbles

6oz. med. pasta

Cook the pasta until only partially done.  Rinse in cold water, drain and put into a buttered, glass baking dish.

Remove fat from the chicken and cut into bite-size pieces.  Rough slice the olives and garlic.  Sauté them with the chicken, at a low bubble, in the oil and lemon in a large non-stick covered pan for about 20 minutes, stirring occasionally.  Add all but the last 2 ingredients.

*(Basil pesto is shown, but I decided the sun-dried tomato pesto would best compliment the other flavors.)  Cover and continue to simmer another 5 minutes or so.  Gently stir in the feta, then pour all this over the pasta in the baking dish.  Bake, covered, at 325° for 20 minutes. . .Lin