Chicken And Artichoke Penne With A White Sauce
Description
A flavorful saute of chicken, artichoke hearts, olives and mushrooms is added to a classic, creamy Bechamel sauce and tossed with penne for a simply delicious first course or main dish.
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
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10 ounces penne pasta
•
2 cups homemade bechamel sauce
Directions
1
Cook pasta in a large pot of boiling water until al dente, about 8 to 12 minutes. Drain.
2
Heat olive oil in pan over medium heat. Sauté chicken pieces until light golden brown, about 5 to 7 minutes.
3
Add artichoke hearts, olives ,and mushrooms to pan; heat until warmed through, about 1 to 2 minutes. Turn heat to low, add cooked pasta to pan, and heat until warmed through.
4
Add warm bechamel sauce to pan, and toss to coat. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.