Asparagus Artichoke Pasta

1 Cup chopped asparagus
1 jar marinated artichoke hearts
1 jar sun-dried tomatoes, drained
1 box whole what pasta, cooked
2 TBS olive oil
minced garlic to taste
Balsamic vinegar

Saute asparagus and garlic in olive oil for 5 minutes over medium heat. Add artichoke hearts and sun-dried tomatoes and cook 2 minutes. Add pasta and cook 2-3 minutes more. Remove from heat and serve, drizzling with balsamic vinegar, if desired.

This recipe would also be good with sauteed chicken.