Today's Recipe ...adapted from Allrecipes.com

Chicken Penne with Asparagus, Sun-dried Tomatoes, and Artichoke Hearts

INGREDIENTS:

1 (12 ounce) package uncooked whole grain penne pasta
2 tablespoons olive oil
2 cups cooked shredded chicken
2 cloves minced garlic 1 small onion, diced
3 oz. shredded sun-dried tomatos (not packed in oil)
12 oz fresh asparagus
10 oz canned whole artichokes quartered
2/3 cup chicken broth
1/2 cup fresh pesto
grated fresh romano cheese

1.Bring a large pot of lightly salted water to a rolling boil. Cook the penne pasta uncovered in the boiling water, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain, set aside, and keep warm.
2.Heat the olive oil in a large skillet over medium-high heat; add the chicken to the skillet. Cook and stir for about 2 minutes; remove the chicken and set aside. Cook and the garlic and onion in the oil remaining in the skillet until the onion becomes translucent, about 3 minutes. Stir in the asparagus, sun-dried tomatoes, and chicken broth; reduce heat to medium-low. Cook until the asparagus is bright green and starting to become tender, about 5 minutes. Return the chicken to the skillet and stir in the artichoke hearts. Cook and stir until hot, about 3 minutes.
3.Gently fold the pasta into the chicken and vegetables, cover the skillet, and turn off the heat. Allow the mixture to sit until the pasta has absorbed any excess broth, about 5 minutes. Mix pesto into the pasta mixture until pesto coats the pasta; sprinkle with romano cheese to serve. Serve with fresh baked bread

Servings=6