Chicken And Artichoke Penne With A White Sauce
2 boneless chicken breasts - cut into bite size pieces
1 (8.5 ounce) can artichoke hearts packed in water - drained and cut into bite size pieces
6 to 8 fresh mushrooms, sliced
1/2 (6 ounce) can black olives, julienned
dash paprika
1 to 2 Tbsp olive oil
10 ounces penne pasta
2 cups Bechamel Sauce
Cook pasta in a large pot of boiling water. Drain.
Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
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.
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.
Bechamel Sauce
4 Tbsp butter or margarine
2 Tbsp grated onion
2 Tbsp all-purpose flour
1 cup chicken broth
1 cup half-and-half
1/2 tsp salt
1/4 tsp white pepper
dash ground thyme
dash cayenne pepper
In a small saucepan, melt butter and stir in the flour, salt and white pepper. Add cold half-and-half and COLD chicken broth all at once. Stir well. Cook, stirring frequently, at medium heat until thick. Remove from heat and stir in seasoning.
Submitted by Tae Bo Master
Main Dishes & Casseroles
Poultry Dishes
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