Here is another wonderful recipe from Monica. I have made this recipe a few times before and LOVE it. I was actually planning on making this soon to post it and then I got an email from Monica with the recipe for Guest Blogger. Guess she beat me to it! :)
My mom is a GREAT cook! I grew up with my mom trying lots of new recipes and we all had our favorites. This is one of mine from my teenage years and I have passed on the love for it to my family. We don't eat it too often but when we do it's GONE before the end of the night (mostly because my husband goes back for seconds and thirds after the kids are in bed!) I believe this recipe came from my mom having something similar at Olive Garden and then trying to duplicate it. I don't think they serve it anymore but lucky for me I have a recipe that is probably better! :) Enjoy!
This time I didn't serve with pesto bread (trying to lower the calories a little...) but usually we have it with fabulous pesto bread where we just get a baguette, broil it, spread pesto, add tomatoes and provolone cheese on top and broil a little longer. So good!
Penne (cooked and drained)
2 Chicken breasts (cut into bite-size pieces)
4-6 oz Sliced mushrooms (I use one package)
1 can Artichokes
1/2 can Olives (we use a whole can b/c we LOVE olives!)
2 c. Cream
8 oz Fontina Cheese (I use swiss)
Saute chicken and mushrooms in olive oil and garlic. Put all ingredients in cooked pasta except for creamand cheese. Put cream into pan you sauteed mushrooms and chicken. Bring to a boil and boil for 5 minutes till reduced. Slowly add cheese and stir until melted. Salt and pepper the sauce and pour over pasta. Mix well.