Chicken And Artichoke Penne With A White Sauce Recipe

Chicken And Artichoke Penne With A White Sauce Recipe

  • 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
  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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