Ingredients
- 1 pound penne pasta
- Cooked chicken, cut into 1-inch pieces
- 1/2 cup jarred artichoke hearts, quartered
- Cooked zucchini, cut into 1-inch pieces
- 1 cup chopped roasted red peppers
- 1/2 cup chopped oil-packed sun-dried tomatoes
- 3 roasted Roma (plum) tomatoes, diced
- 1/2 cup sliced pimento-stuffed green olives
- 1/4 cup chopped fresh basil leaves
- 1/4 cup grated Parmesan
- Salt
- Freshly ground black pepper
Directions
Cook penne according to package directions. Drain and transfer to a large bowl. Stir in chicken and remaining ingredients.
Photo: Penne Rustica Recipe
















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By Chef Ann in NJ
Mt. Laurel, NJ
on August 16, 2010
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Here is the way to do this recipe easily:
Saute the zucchini in olive oil. Before they are cooked, add your chopped sundried tomatoes with a tablespoon of the oil from the jar. Remove and place in bowl with other ingredients. Add chicken pieces, saute in oil and add about 1/4 cup white wine. Add to bowl with balance of ingredients. I did not have any parmesan on hand and used shredded mozzarella. Yummy!
By pojo2_12716215
Indianapolis, 53
on March 07, 2010
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I loved my finished product with this recipe. Much more healthy than Macaroni Grill's version. I cut out the parmasean and added fresh mozzeralla balls cut up and also added shallots, mushrooms,sauted spinage, a little crushed red pepper, and olive oil. The only thing bad about this recipe is the lack of info, but thanks to the comments from other reviews I got the general idea.
By mbirkmaier_12545019
Westminster, 44
on January 11, 2010
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This was super easy to make and you can customize the flavors to your liking (add crushed red pepper for more spice. I was also able to use the left over roasted tomatoes for my home made salsa. The ingredients were healthy and mixed well together. I made this for 2 and the left overs were just as good the next day.
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