2 boneless skinless chicken breasts halves, diced
½ lb. mushrooms, sautéed lightly
1 sm jar (3/4 C) marinated artichoke hearts, drained & diced. Set juice aside
3/4 C sun dried tomatoes, diced.
C pené pasta, cooked
1/2+ C parmesan cheese
1/3 C artichoke juice
1/4-1/3 C balsamic vinegar
3/4 C pesto paste

Saute chicken in a skillet Remove and set aside add mushrooms and artichokes
and cook down. Add tomatoes, pasta, vinegar and mix well. Add cheese and pesto.

We serve this over Pené because it’s easier for Kay to eat.