Mediterranean chicken pasta w artichokes and sun-dried tomatoes/Star Telegram |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
6 ounce(s) penne pasta |
1/4 cup(s) butter |
3 large shallots, minced |
1/2 teaspoon(s) garlic, minced |
1/4 cup(s) flour |
14 ounce(s) chicken broth |
8 ounce(s) mushrooms, sliced |
4 ounce(s) swiss cheese, shredded |
3 cup(s) rotisserie chicken, shredded |
6 ounce(s) marinated artichoke hearts, drained |
1/2 cup(s) sun-dried tomatoes, oil-packed, drained and chopped |
2 tablespoon(s) fresh parsley, chopped |
Directions:
1. Cook pasta, drain and set aside
2. Melt butter in large saucepan over medium-high heat. Add shallots and garlic. Cook and stir for 1 minutes.
3. Stir in flour with a wire whisk and cook 30 seconds. Stir in broth, then add mushrooms and bring to a boil. Cook for 3-4 minutes or until thickened, stirring occasionally.
4. Remove from heat and stir in cheese until melted.
5. Add cooked pasta, chicken, artichokes, tomatoes and parsley. Mix gently and spoon into casserole dish.
6. Bake 375 degrees for 25-30 minutes or until thoroughly heated and bubbly.
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