6 oz. (dry weight) campanelle or fusilli pasta
¾ cooked diced chicken
Salt and freshly ground black pepper
1 jar (7 ounces) The Gracious Gourmet Portobello Mushroom Tapenade
1 ½ cup cream
2 tablespoons grated Parmesan cheese
¼ chopped parsley (optional)
Cook pasta according to package directions. While pasta cooks, dice chicken and heat it with small amount of olive oil in a non-stick skillet.
Season with salt and pepper.
Stir in the tapenade and cream.
Cook 1 minute, or until warm.
Drain pasta; stir into chicken, cream and Portobello Mushroom Tapenade mixture. Add parsley if desired.
Divide onto serving plates; top each serving of pasta with Parmesan cheese. Serve immediately.