Artichoke, Sundried Tomato, and Chicken Pasta

6.5 ounces Artichoke Hearts (chopped)
1/2 cup Sundried Tomatoes
1 lb chicken (I actually put in a little more than this)
2 cloves garlic
2 T basil
1/8 cup white wine (I used the non-alcoholic cooking version)
chicken stock (I simply used chicken bullion so you may want to add a little water)
salt & pepper to taste
pasta

Saute the ingredients in 2 T olive oil until the chicken is done and serve over pasta. As an alternative, if you prefer a cream sauce you can simply substitute the olive oil for heavy cream (although you would probably want to put in a cup or so).