Penne for your thoughts...

The hubster brought home some takeout from lunch the other day and let me gobble it up. Penne Pasta Giovanni or something, can't quite remember the name, basically penne pasta with sliced chicken, broccoli, and mushrooms in drawn butter. It inspired me to come up with my own offshoot, a little less swimming in grease and a little more hotchacha. I call it...

PENNE PASTA ALYSSA
Prep time: 15 minutes
Cook time: 30 minutes
Serves 6

1 lb penne pasta
salt and pepper
4 T butter
4 T extra virgin olive oil
1 large onion, chopped
3-4 cloves garlic, minced
3-4 chicken breasts (about 1 1/2 lbs), sliced across about 1/4 inch thick
1 lb frozen artichoke hearts
1/2 lb crimini mushrooms, sliced
1/2 cup good white wine
Freshly grated parmesan cheese

Cook pasta according to package directions in salted water. Drain and return to pasta pot.

In large skillet, melt butter into olive oil over medium high heat. Cook onions and garlic until onions begin to turn translucent. Stir in chicken slices, season with salt and pepper, and cook for about 10 minutes, or until chicken is no longer pink. Add frozen artichoke hearts, crimini mushrooms, and wine, and continue to cook until artichokes are cooked through, about 10 more minutes. Stir into pasta. Serve topped with parmesan.