Baked Chicken and Artichoke Penne with Sundried Tomatoes

INGREDIENTS

14 oz

Penne

14 oz

Artichoke Hearts, Canned

4 tsp

mince Garlic, Cloves

1/2 cup

Parmesan Cheese, Grated

1/2 tsp

Salt

1/2 tsp

Black Pepper

2 cups

cook and dice Chicken, Boneless Breasts

1/4 cup

drain and chop Sun-Dried Tomatoes in Olive Oil

1 cup

Mozzarella Cheese, Shredded