Ingredients:
1/2 lb chicken breast tenders
2 cloves fresh garlic, minced
1/2 lb Penne pasta, cooked
1-2 sm. glass jars of marinated artichoke hearts
1 can black olives
1/4 lb mushrooms, sliced
Sauce:
1 quart half and half
1/2 c. butter
1 c. (plus) grated Asiago cheese
1 c. grated Parmesan cheese
1 T. Cavendar's Greek seasoning
2-3 T. white wine
Salt & Pepper to taste
Pour juice from 1 jar of artichoke hearts into large skillet, reduce heat a little. Cut chicken into small bite-size pieces. Add to skillet and cook 3-4 minutes. Add mushrooms and garlic, continue cooking 3-4 more minutes (until chicken is completely cooked through). Do no overcook. Break up olives and cut up artichokes. Add these and the cooked pasta to the chicken.
To make sauce, melt butter in saucepan, add half and half, heat until bubbly (you may want to thicken at this point with flour and half and half). Add cheeses, greek seasoning, white wine, and salt and pepper. Heat just until hot to cook out wine. Pour over chicken mixture, stir and serve immediately.
This is amazing! Another great one from my mother-in-law. This should be served at Olive Garden or Macaroni Grill. Gourmet! Not fat-free :)