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Carrabba's Penne Franco



  • 1 to 2 cloves garlic, sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon sun-dried tomatoes, chopped
  • 1/4 cup mushrooms, sauteed
  • 6 artichoke heart quarters
  • 6 kalamata olives, pitted
  • 1 chicken breast, grilled and sliced
  • Penne pasta (3 to 4 ounces dry weight), cooked according to package instructions, drained and kept warm
  • Salt and pepper, to taste
  • Parmesan cheese, grated


  1. Sauté garlic in olive oil for about 1 minute.
  2. Add sun-dried tomatoes, mushrooms, artichoke hearts, grilled and sliced chicken and cooked penne pasta. Sauté to heat through.
  3. Season with salt and pepper.
  4. Serve with freshly grated cheese.

Servings: 1

Posted by LladyRusty at Recipe Goldmine 9/1/02 8:10:04 am.

Source: Chef Josh Upton, Carrabba's Italian Grill -


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