Now this is one of our favorite recipes. We are big fans of the Olive Garden in this family and one night I decided to make up a dish that could (sorta) remind us of the experience. Ingredients: 8 ounces of penne pasta 1 tablespoon olive oil 1 pound chicken, cubed 15 ounce jar of Bertolli alfredo sauce 1 can quartered artichoke hearts, drained and snipped 1. Cook pasta in 2-3 quarts of water with a pinch of salt. (Follow directions on the package for cooking time.) Drain and keep warm. 2. Meanwhile, heat the olive oil in a large pan on medium-high heat. Add the chicken pieces and cook until no longer pink. Add the alfredo sauce to the chicken. 3. Open and drain the can of artichoke hearts, then just take your kitchen scissors and cut them right inside the can. It's super easy (and a nice trick I use for canned tomatoes as well!) When they are a size you like, add them to the alfredo mixture as well. 4. Serve over the penne when heated through.