Pasta Isabella

4 boneless chicken breasts                                                   
4 cloves of garlic, chopped
olive oil
6 roma tomaotoes, chopped
1 can of artichoke hearts
1 can of black olives
6 leaves of fresh basil
parmesean cheese
1-12 oz box of penne pasta
ground black pepper
sea salt

Bring 1 large pot of  salted water to boil, add penne and cook until al dente, drain.

Pound boneless chicken and cut into bit-size pieces, salt and pepper.  Sautee 2 cloves of garlic in olive oil, add chicken and sautee until brown.  Remove from pan.  Sautee 2 additional cloves of garlic, add tomatoes and cook over medium heat until soft.  Add artichokes.olives and cook chicken and cook until all ingrediants are warm.  Add chopped basil and toss.

Stir penne into chicken and vegetable mixture, sprinkle with parmesean cheese.

-Lorri Cunsolo Nichols