Post by bean on May 14, 2007 14:46:49 GMT -5
Penne Rustica
SOurce - Robin Miller
1 pound penne pasta
Cooked chicken, cut into 1-inch pieces
1/2 cup jarred artichoke hearts, quartered
Cooked zucchini, cut into 1-inch pieces
1 cup chopped roasted red peppers
1/2 cup chopped oil-packed sun-dried tomatoes
3 roasted Roma (plum) tomatoes, diced
1/2 cup sliced pimento-stuffed green olives
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan
Salt and freshly ground black pepper
Cook penne according to package directions. Drain and transfer to a large bowl. Stir in chicken and remaining ingredients.
SOurce - Robin Miller
1 pound penne pasta
Cooked chicken, cut into 1-inch pieces
1/2 cup jarred artichoke hearts, quartered
Cooked zucchini, cut into 1-inch pieces
1 cup chopped roasted red peppers
1/2 cup chopped oil-packed sun-dried tomatoes
3 roasted Roma (plum) tomatoes, diced
1/2 cup sliced pimento-stuffed green olives
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan
Salt and freshly ground black pepper
Cook penne according to package directions. Drain and transfer to a large bowl. Stir in chicken and remaining ingredients.