This is a fast family supper. Children love the bowties.

Serves 3-4

• 12 ounces Pasta Vietri Fiocchi
• 2 tablespoons Frantoia Extra Virgin Olive Oil
• 1 small onion, diced
• 1 large garlic clove, minced
• 6 ounces Olympus Fire Roasted Red Peppers, drained and chopped
• 1 jar marinated artichokes, drained and chopped
• 1 cup chicken broth
• 1/4 cup white wine or 2 tablespoons lemon juice
• 1 tablespoon fresh oregano, minced, or 1 teaspoon dried oregano
• 12 ounces chicken breast, poached or roasted
• Sea salt and black pepper, to taste
• 1.2 cup aged Parmigiano-Reggiano DOP, grated
• 1 tablespoon Italian flat parsley, chopped

Generously salt a large pot of water and put it on to boil. In a saute pan, heat olive oil, and add onion and garlic, Saute over medium heat until the onion begins to color, about 4 minutes. Do not allow to burn. Add red pepper, and artichoke pieces, and saute 2 minutes. Then add chicken broth and wine or lemon juice, and oregano, salt and pepper. Bring to a boil, then reduce heat, and add chicken, keeping heat at low.

When water boils, add Fiocchi (sometimes called Farfalle) and cook until al dente, about 10-12 minutes. Drain, reserving at least 1/2 cup of cooking liquid. Toss pasta with the chicken and vegetable mixture, adding pasta cooking liquid if it seems dry. Sprinkle with 1/2 cup grated aged Parmigiano-Reggiano and chopped parsley, and toss again. Serve, passing more grated Parmigiano if desired.