Mexican Chicken with Penne and Sundried Tomatoes - I Feel Like Cooking

Ingredients

• About 1.5 to 2 C uncooked wheat penne pasta
• ½ lb chicken breasts, skinless, cut into small chunks
• ¾ C corn, canned or frozen/thawed
• 1/3 C red onion, chopped finely
• 1 6.5 oz bottle marinated artichoke hearts
• 1 4 oz can Ortega chiles, drained and diced small
• 1/3 C sundried tomatoes in oil, cut into large chunks
• 3 sprigs of fresh rosemary
• 1 T of taco seasoning mix
• Salt and pepper to taste
• 2 T light olive oil