CARRABBA'S PENNE FRANCO
Source: Carraba's
From: WECT TV6, Wilmington, DE

1 to 2 cloves garlic, sliced
3 tbsp extra-virgi olive oil
1 tsp 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 oz. dry weight), cook according to package instructions, drain and keep warm
salt and pepper to taste
Parmesan cheese, grated (for serving)

Saute garlic in olive oil for about 1 minute.

Add sun-dried tomatoes, mushrooms, artichoke hearts, grilled and sliced chicken and cooked penne pasta. Saute to heat through. Season with salt and pepper.

Serve with freshly grated cheese.