Mona Lisa's Chicken Penne Pasta

1 pound chicken breast tenders
2 cloves fresh garlic, minced
1 pound Penne pasta, cooked
1-2 small jars or marinated artichoke hearts
1 can black olives
½ pound mushrooms, sliced
(Can add carrots)

Sauce:
1 qt. half and half
½ c. butter
1 c. (plus) grated Asiago cheese
1 c. grated Parmesan cheese
1 T. Cavendar’s Greek seasoning (I add a bit more)
2-3 T. white wine
Salt and pepper to taste

Pour juice from 1 jar of artichoke hearts into large skillet, and reduce a little. Cut chicken into small bite size pieces. Add to skillet and cook 3-4 minutes. Add mushrooms and garlic, continute cooking 3-4 more minutes (until chicken is completely cooked through) do not overcook. Break up olived and cut up artichokes. Add this and the cooked pasta to the chicke. To make sauce, melta butter in saucepan, add half and half, heat until bubbly. ( You may want to thicken at this point with a little flour and half and half). Add cheeses, Greek seasoning, wine and salt and pepper. Heat just until hot and cheeses are melted. Pour over chicken mixture, stir and serve immediately.

**This makes a ton! Because of the high fat content it really is a special occasion dish. It is great to serve at a dinner party.