Chicken And Artichoke Penne With A White Sauce recipe

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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
¾ (6 ounce) can black olives, drained and chopped
1 pinch paprika
1 tablespoon olive oil
10 ounces penne pasta
2 cups homemade bechamel sauce

Nutrition Info

598.5 calories
carbohydrate: 70.5 g
cholesterol: 48.6 mg
fat: 22.7 g
fiber: 6 g
protein: 30.6 g
saturatedFat: 5.4 g
servingSize: -
sodium: 846.7 mg
sugar: 8.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

A savory combination of chicken, artichokes, and olives in a creamy Bechamel sauce - a marriage made in heaven!

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