Penne Penne

• 8 ounces, weight Dry Penne Pasta, Cooked To Al Dente
• 1 whole Chicken Breast, Skinless, Boneless
• 4 Tablespoons Olive Oil, Divided
• 4 Tablespoons Butter
• 2 cloves Garlic, Minced
• 1 whole Roasted Red Pepper, Diced. I Used A Jarred Pepper
• 12 whole Artichoke Hearts, Diced Large (I Used Trader Joe's Frozen Hearts)
• 1 cup Fresh Spinach
• 15 ounces, weight Can Stewed, Whole Tomatoes
• 1/4 cups Heavy Whipping Cream
• 1/4 cups Tomato Juice From Can

1. 1.
2. Boil pasta to al dente, set aside.
3. 2.
4. Saute the chicken breast in 2 tablespoons olive oil till cooked through.
5. Remove from skillet to cool a bit.
6. Then slice into bite-sized pieces.
7. 3.
8. In the uncleaned pan you cooked chicken, in add the butter and remaining 2 tablespoons olive oil with the garlic.
9. (Unless you burnt the chicken ... cause that would be icky.)
10. 4.
11. Let the butter melt and the garlic soften up a bit before adding the pepper, artichokes, spinach and tomatoes.
12. 5.
13. Once spinach is cooked through, mix together and add the whipping cream and tomato juice.
14. 6.
15. Simmer for a few minutes.
16. This will make a light, loverly sauce.
17. 7.
18. Salt and pepper to taste.
19. 8.
20. Add the chicken back to the pan, toss to coat and serve!
21. P.S.
22. If you want more sauce, double up the whipping cream and tomato juice.

penne pasta, chicken, olive oil, butter, garlic, red pepper, hearts, fresh spinach, tomatoes, cream, tomato juice

Taken from tastykitchen.com/recipes/main-courses/penne-penne/ (may not work)