1. Saute chicken tenderloins in butter/olive oil with a few fresh springs of rosemary.
(Or coat the chicken in a mixture of seasoned breadcrumbs with dried rosemary).
2. In same pan, saute mushrooms (white or portabella?),
oil-marinated artichoke hearts (from a jar-drained),
and chopped panchetta.
3. Toss penne pasta, smoke cheese/dried tomato sauce (below)
and mushroom/artichoke mixture.
Top with chicken and add fresh sprig of rosemary for a final touch.
SMOKED CHEESE SAUCE variations: For these sauces.
I'm guessing you can find the "smoked" version of the cheese,
otherwise just use as is...then just add chopped sun-dried tomatos
at the end after the sauce reaches a smooth consistency.
ASIAGO CHEESE SAUCE
1/4 cup flour
2 cups milk
1 cup Asiago cheese -- shredded
Place flour in a medium, heavy saucepan; gradually add milk,
stirring with a whisk until blended. Place over medium heat;
cook until thick 8 minutes), stirring constantly. Remove from
heat; add cheese, stirring until melted.