Penne rustica

Penne rustica
  • 450g penne pasta
  • Cooked chicken, cut into 2 1/2cm pieces
  • 80g jarred artichoke hearts, quartered
  • Cooked courgette, cut into 2 1/2cm pieces
  • 185g chopped roasted red peppers
  • 55g chopped oil-packed sun-dried tomatoes
  • 3 roasted Roma (plum) tomatoes, diced
  • 70g sliced pimento-stuffed green olives
  • 10g chopped fresh basil leaves
  • 25g grated Parmesan cheese
  • Salt
  • Freshly ground black pepper
1) Cook the penne according to the directions on the package, until al dente. Drain and transfer to a large bowl.

2) Stir in the cooked chicken and all the remaining ingredients.

Serve immediately.

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