Chicken And Artichoke Penne With A White Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A savory combination of chicken, artichokes, and olives in a creamy Bechamel sauce - a marriage made in heaven! Ingredients:
2 skinless, boneless chicken breast halves - cut into 1 inch cubes |
1 (8 ounce) can artichoke hearts in water, drained |
8 fresh mushrooms, sliced |
3/4 (6 ounce) can black olives, drained and chopped |
1 pinch paprika |
1 tablespoon olive oil |
10 ounces penne pasta |
2 cups homemade bechamel sauce |
Directions:
1. Cook pasta in a large pot of boiling water. Drain.
2. Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
3. Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Turn heat to low, add cooked pasta to pan, and heat until warm.
4. Add warm bechamel sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.
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