Ingredients:

1 package (5 oz. size) Spiral macaroni
2 cans (6 1/2 oz. size) Tuna, chilled and drained
1 can (6 oz. size) marinated artichoke hearts
   chilled, undrained
1/4 cup Italian dressing
2 tablespoons chopped fresh parsley
2 tablespoons Capers, drained
4 green onions thinly sliced
1 rib celery, finely diced
1 cup frozen peas thawed, drained
1 cup sliced ripe olives

1. Cook pasta in boiling salted water according to package directions, approx. 9-12 mins.
Drain and set aside.
2. Heat olive oil, butter and garlic clove in a large nonstick skillet over low heat for 3-5 mins.
Discard garlic.
3. At this point you could toss some cooked noodles with just enough of the olive oil mixture
and grated parmesan to coat pasta.
4. Season to taste with salt & pepper and serve alongside roasted chicken. Or dice the chicken
and stir into the pasta.
5. For a more flavour-packed sauce, stir tomatoes, olives, capers, parsley and lemon zest into
the remaining oil mixture over low heat until warm, about 3 mins.
6. Toss sauce with remaining cooked pasta and grated parmesan to coat.
7. Season to taste with salt and pepper.
8. Serve with roasted chicken.