1 pound penne pasta |
cooked chicken, cut into 1-inch pieces |
1/2 cup jarred artichoke hearts, quartered |
cooked zucchini, cut into 1-inch pieces |
1 cup chopped roasted red peppers |
1/2 cup chopped oil-packed sun-dried tomatoes |
3 roasted roma (plum) tomatoes, diced |
1/2 cup sliced pimento-stuffed green olives |
1/4 cup chopped fresh basil leaves |
1/4 cup grated parmesan |
salt |
freshly ground black pepper |
