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Carrabba's Italian Grill 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
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.
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