Rustic Italian Penne

2 chicken breasts, cut into strips
3 c. spinach
2 cloves Garlic, minced
1 c. artichoke hearts
1 1/2 c. fresh mozzerella, cubed
2 c. penne
1-2c. marinara sauce
1 Tbs. Olive Oil
1 Tbs. Butter
Basil

Cook penne according to package instructions. Set aside.
Sautee garlic in Butter and Olive Oil for 2 minutes. Add chicken and brown until cooked, about 5 minutes. Take chicken out of pan and set aside. Add spinach and artichoke hearts and sautee until cooked, about 10 minutes. Add penne and marinara sauce to mixture.

Allow mixture to cook for another minute to combine. If sauce is too thick, add some of the pasta cooking water.
Remove from heat and stir in mozzerella. Top with fresh basil.