Carrabba's Penne Franco
Serves 2
Carrabba's Italian Grill® Penne Franco
2-3 cloves garlic, sliced
3 tablespoons extra-virgin olive oil
2 teaspoons sun-dried tomatoes-chopped
1/2 cup mushrooms-sauteed
12 artichoke heart-quarters
12 kalamata olives-pitted
2 chicken breast-grilled and sliced
Penne pasta (6 to 8 ounces dry weight), cooked accordingto 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. Top with grated Parmesan cheese.
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