Pesto Penne with Artichoke Hearts Recipe

INGREDIENTS

8 oz

dried pasta (penne, bowtie pasta, fettuccine, etc.)

1 cup

cubed fresh or frozen chicken (cut into ¼” cubes, then measure)

– 8 tablespoons prepared pesto

1 tbsp

roasted garlic

1 tsp

coarse Kosher salt

1/4 tsp

coarsely ground pepper

1 cup

artichoke hearts, diced into bite size pieces

Grated parmesan or romano to garnish (optional)