Source: Chef Josh Upton, Carrabba’s Italian Grill
1 to 2 cloves garlic, sliced
3 tablespoons extra-virgin olive oil
1 teaspoon sun-dried tomatoes, chopped
1/4 cup mushrooms, sautéed
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
Sauté garlic in olive oil for about 1 minute. Add sun-dried tomatoes, mushrooms, artichoke hearts, grilled and sliced chicken and cooked penne pasta. Sauté to heat through. Season with salt and pepper. Serve with freshly grated cheese.
Servings: 1