Penne Chicken with Pesto Cream Sauce

• 1/2 pounds Penne Pasta, Cooked
• 2 Tablespoons Olive Oil
• 1 cup Onions, Diced Small
• 6 cloves Garlic, Chopped Fine
• 1 cup Red Bell Peppers, Diced
• 1 cup Orange Or Yellow Bell Peppers, Diced
• 2 cups Sliced Mushrooms
• 1 cup White Wine
• 1 cup Chicken Broth
• 1/2 cups Sun-Dried Tomatoes, Chopped Small
• 2 cups Marinated Artichokes, Chopped Small
• 2 cups Broccoli, Cooked, Chopped Into Small Pieces
• 1 cup Parmesan Cheese, Grated
• 2 cups Whipping Cream
• 1- 1/2 cup Pesto Sauce
• 2 pounds Grilled Chicken Breasts (seasoned With Montreal Chicken Seasoning), Sliced
• Salt And Pepper, to taste

1. Put cooked pasta in a 13x9x2 pan sprayed with nonstick cooking spray.
2. In a large frying pan over medium heat, add oil.
3. Add onions, garlic, bell peppers, mushrooms, salt and pepper, and saute for about 5 minutes.
4. Reduce heat to medium-low and add the white wine and chicken broth.
5. Continue cooking for about 10 minutes.
6. Add sun-dried tomatoes, artichokes, broccoli, and Parmesan cheese to the 13x9x2 pan with the pasta.
7. Add cream and pesto to the frying pan with the mushrooms and cook over medium heat until it starts to bubble.
8. Pour sauce over pasta and add chicken.
9. Mix well together.
10. Season to taste with salt and pepper.
11. Put the dish in the oven at 350 degrees F for 30 minutes until it starts to bubble.
12. If the casserole isnt saucy enough for you, add a little more cream.

penne pasta, olive oil, onions, garlic, red bell peppers, peppers, mushrooms, white wine, chicken broth, tomatoes, artichokes, broccoli, parmesan cheese, whipping cream, pesto sauce, chicken breasts, salt

Taken from tastykitchen.com/recipes/main-courses/penne-chicken-with-pesto-cream-sauce/ (may not work)