Chicken Italian

Chicken Italian

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.

Serves 2.

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