Penne Chicken with Pesto Cream Sauce

Put cooked pasta in a 13x9x2 pan sprayed with nonstick cooking spray.

In a large frying pan over medium heat, add oil. Add onions, garlic, bell peppers, mushrooms, salt and pepper, and sauté for about 5 minutes. Reduce heat to medium-low and add the white wine and chicken broth. Continue cooking for about 10 minutes.

Add sun-dried tomatoes, artichokes, broccoli, and Parmesan cheese to the 13x9x2 pan with the pasta.

Add cream and pesto to the frying pan with the mushrooms and cook over medium heat until it starts to bubble. Pour sauce over pasta and add chicken. Mix well together. Season to taste with salt and pepper.

Put the dish in the oven at 350ºF for 30 minutes until it starts to bubble. If the casserole isn’t saucy enough for you, add a little more cream.