Pesto Pasta with the "works"

Ingredients

1 13.5 ounce box of dreamfields penne pasta

2 boneless skinless chicken breast, diced

1/2 of a large red onion, diced

3 garlic cloves, minced

1 cup chicken broth

1 cup button mushrooms, sliced

1 cup sun-dried tomatoes

1 4 ounce can marinated artichoke hearts, drained

1 cup shredded mozzarella

1 cup basil pesto

2 tablespoons fresh basil

Parmesan Cheese

Salt & Pepper

Garlic Powder

Onion Powder

Dried Basil

EVOO

Directions

Heat evoo in a large skillet. In a large pot put water. Once water is boiling add salt and pasta. Cook pasta according to package directions. Season chicken with salt, pepper, onion powder, garlic powder, and dried basil. Add chicken to skillet. Cook 5-6 minutes until chicken is no longer pink. Remove chicken. Add more evoo to pan. Add red onions, garlic, sun-dried tomatoes, artichoke hearts, and mushrooms to pan. Season with salt ant pepper. Cook 5-6 minutes. Add chicken broth and scrape bottom of pan. Cook until chicken broth is reduced by half. Once pasta is finished and drained add a little evoo to the pasta and toss so pasta does not stick. Add pesto and coat pasta. Add shredded mozzarella, a handful of parmesan cheese, and fresh basil. Toss to coat. Add pasta to large skillet and toss. Sprinkle with a little more parmesan cheese and serve.