1. Heat oil in large, heavy skillet over medium heat.
  2. Add onion and garlic and cook until onion is translucent, stirring and taking care not to brown the garlic, about 10 minutes.
  3. Add chicken strips and stir until cooked through, about 5 minutes.
  4. Mix in artichoke hearts and peppers with their liquid and olives and heat through.
  5. Season to taste with salt and pepper.
  6. Pour over pasta and toss well.
  7. Serve, passing parmesan separately.