Penne Franco

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This dish may not look like much, but, oh my, is it flavor-packed! I first enjoyed this pasta dish at Carrabba's on the evening my second son, Joshua, graduated from high school, in May. After one bite I knew I would have to recreate it at home, and as it turns out, it was a breeze to make and tasted just like the original. Doug enjoyed it too, even though he usually doesn't enjoy pasta dishes without sauce (he's a saucy guy!), and though only the two youngest kids were home, they both enjoyed it very much, too (I made them macaroni and cheese and a piece of grilled chicken but neither could resist the smell of this dish).

When I first ate this dish I had it without the chicken, but I did enjoy it with the chicken at home, so I'll make it that way again. This is definitely a meal you could make in under 30 minutes, so keep the ingredients on-hand and try it soon!

Penne Franco

serves 4-6

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7 cloves garlic, sliced

7 T. extra-virgin olive oil
four sun-dried tomatoes, rehydrated and sliced in thin slices (or use oil-packed)
8 oz. mushrooms, cleaned and sliced
1 can artichoke heart quarters, drained
15-20 kalamata olives, pitted and roughly chopped (according to taste)
3-4 chicken breasts (use the greater amount if you have big meat-eaters)

1 lb. Penne pasta (I used Roman Rigatoni because I forgot to buy penne, but the original recipe included penne)

Salt and pepper, to taste
Parmesan cheese, shredded

Bring a large pot of water to a boil. Salt and add pasta, stir and cook until al dente. Keep warm.

Salt and pepper chicken breasts and grill until done. Let sit for a few minutes and then slice crosswise in thin slices. Keep warm.

In a medium skillet over medium heat, cook mushrooms in a small amount of olive oil until tender (about five minutes). Drain. 

Heat olive oil in a large skillet over medium-high heat, and saute garlic for about a minute.  Add sun-dried tomatoes and artichokes. Cook until heated through. Add mushrooms, chicken and cooked penne pasta and stir. Make certain all ingredients are hot. Season with salt and pepper. 

Place in serving dish and top with shredded cheese to taste.

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