Carrabba*s Italian Grill Penne Franco 1 to 2 cloves garlic, sliced 3 tablespoons extra-virgin olive oil 1 teaspoon sun-dried tomatoes, chopped 1/4 cup mushrooms, sauteed 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 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. Serve with freshly grated cheese. Andrea
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