extra-virgin olive oil for sauteing
3 cloves garlic, peeled and finely chopped
3 or 4 sun-dried tomatoes
1 (16-ounce) can Italian stewed tomatoes
3 to 4 artichoke hearts (in brine), chopped
3 to 4 medium portobello mushrooms, brushed and chopped into bite-sized pieces
6 colossal size black olives, sliced
oregano, black pepper and crushed red pepper to taste
1 red bell pepper, sliced
Shavings of hot green Italian pepper to taste
1/2 C. grated Asiago cheese
1/2 lb. pasta
1 T. olive oil
1 (6-ounce) can chicken broth
2 skinned and deboned chicken breast, cut into pieces
2 or 3 scallions or green onions, including tops, washed and chopped
2 plum tomatoes, washed and chopped
Additional Asiago cheese and portobellos for garnish
In saucepan, saute sun-dried tomatoes in extra-virgin olive oil with fresh garlic. Add mushrooms and red pepper and sauté 2 minutes. Add stewed tomatoes with juice, artichoke hearts, olives and seasonings. Now add chicken broth and Asiago cheese. Continue cooking on low to medium heat.
Now begin boiling water in a large pan, adding 1 tablespoon olive oil. Add pasta and cook until al dente, approximately 7-10 minutes, or according to the package directions for the particular pasta.
Meanwhile, in separate skillet, sauté chicken breast in extra-virgin olive oil with 1 clove garlic, scallions and 2 plum tomatoes. Cook until chicken is fork-tender. Add to sauce.
Put drained pasta al dente in a large serving platter. Pour sauce over pasta. Top with additional grated Asiago cheese. Garnish with additional portobellos, if desired.