1lb. boneless,skinless chicken breast,cut in 1/4" strips
2Tbs vegetable oil
1 jar(6oz) marinated artichoke hearts
1/2c slice pitted ripe olives
6oz Brie cheese,room temperature,remove rind,cut into 1/2" cubes
salt and pepper
How to make it
Cook penne according to directions. In small bowl,pour boiling water over sun-dried tomatoes,let stand 5 mins. Drain and snip into 1/4" strips;set aside.
In large skillet over med. heat saute chicken in oil until no longer pink and juices run clear when pierced with fork. Stir in undrained artichoke hearts,olives and reserved sun-dried tomatoes. Cook till heated through.
Drain pasta. Immediately add hot pasta and cheese to chicken mixture in skillet. Toss till well coated and cheese melted. Season with salt and pepper to taste. Serve immediately.