Artichoke Chicken and Vegetable Penne

For the chicken: spray a 9"X13" pan. On the bottom of the pan, layer 1 lb. boneless skinless chicken breasts. In a separate bowl mix:1C mayonnaise, 1 1/2 C artichoke hearts in water , chopped,2 C shredded cheddar cheese, 1 C Romano cheese, grated, 1 clove garlic, diced, 1 tsp. dried onion flakes, stir together and spoon onto the chicken. Place extra artichoke hearts on top, if desired. Bake in a preheated 350 degree oven for 1 hour or until cooked through and bubbly.

For the penne: Prepare 1 lb. of pasta as direction on package state. In a skillet heat 2 T olive oil, sautee 4 cloves of garlic, add 1 can of sliced mushrooms, 1 c sun dried tomatoes in oil and 1/2 C green olives. Sautee for a few minutes. Now add 1 C chicken broth, 2/3 C white wine, salt and pepper to taste and 1/2 tsp. thyme. Simmer for 10 minutes. Toss with cooked pasta and grated cheese.