Mona Lisa’s Chicken and Penne Pasta

Instructions

1. 1

   Cook penne pasta according to package directions; drain and set aside.

2. 2

   Pour the marinade from one jar of artichoke hearts into a large skillet. Add chicken and crushed garlic and cook until chicken is fully cooked.

3. 3

   Break olives in half. Cut artichokes and mushrooms into large chunks. Add olives, artichokes, mushrooms, and cooked pasta to the chicken mixture.

4. 4

   To make the sauce, melt butter in a saucepan over medium heat. Add half-and-half and heat until warm. Stir in Asiago, Parmesan, Greek seasoning, wine, and salt to taste. Heat just until hot and cheeses are melted—do not boil.

5. 5

   Pour sauce over chicken and pasta mixture. Stir well and serve immediately.