Penne Franco

  • 2T         extra virgin olive oil
  • 2T         hand chopped garlic
  • Pinch    salt & black pepper
  • ¼ cup   sliced mushrooms
  • 2T         sun-dried tomatoes julienne
  • 3ct        artichoke heart
  • 8ct        black olive cut in half
  • 1ct        grilled chicken
  • 2cup     cooked penne
  • 2T         Romano cheese

Heat garlic and olive oil over flame in sauté pan until garlic browns. Add mushrooms, tomatoes, olives, artichokes and salt and pepper and heat until hot. Add cooked penne and cut chicken and toss. Finish with Romano and serve.