Ingredients
- 1 lb. penne rigate pasta, cooked and drained
2 Tablespoons extra virgin olive oil (evoo) (2 turns of the pan)
1 lb. chicken tenders or chicken breast, cut into bite size pieces
2 Tablespoons butter
12 to 16 white mushrooms, chopped
Salt to taste
Freshly ground pepper to taste
1/2 cup kalamata olives or other black olives, chopped
1 can (14 oz.) quartered artichoke hearts in water, drained
1 box (10 oz.) chopped broccoli or frozen chopped spinach, defrosted in the microwave
Salt to taste
Freshly ground pepper to taste
Grated Romano cheese
Description
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