Carrabba's Penne Franco

Yield: 1 serving

Ingredients

• 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

Instructions

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.

Attribution

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

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