Chicken Penne Pasta

My friend brought this after Bennett was born. YUM!

Chicken Penne Pasta

½ pound chicken breast tenders
2 cloves fresh garlic minced
½ pound penne pasta, cooked
1-2 small glass jars of marinated artichoke hearts
1 can black olives
¼ pound mushrooms, sliced

Sauce:
1 quart half and half ing
½ cup butter
1 cup grated Asiago cheese salt and pepper to tast
1 cup grated Parmesan cheese
1 TBLS Cavendar’s Greek Season (found it at Walmart with the spices)
2-3 TBL White wine

Pour juice from 1 jar of artichoke heart into large skillet, reduce a little. Cut chicken into small bite size pieces. Add to skillet and cook 2-4 minutes, until chicken is completely cooked through, do not over cook. Cut up olives and artichokes, you can add sundried tomatoes too. Add this and the cooked pasta to the chicken. To make the sauce, melt butter in sauce pan, add half and half and wine, heat until bubbly. Add cheeses, Greek seasoning, salt and pepper. Heat just until hot and cheese are melted. Pour over check and pasta. Stir and serve immediately. This make more sauce than you need for this much pasta and chicken. Half the sauce or double the past and chicken.