Ingredients: |
Ingredients: 4 tbsp (1/2 stick) butter
2 tbsp olive oil
1 pound boneless, skinless chicken breast, cut in 1-inch pieces
11/2 tsp salt
1/4 tsp pepper
2 cups sliced mushrooms
2 tbsp minced garlic
1 tbsp chopped fresh thyme
1 tsp dried oregano
1/8 tsp cayenne
6 tbsp flour
5 cups milk
1 pound dry penne pasta
1/2 cup pitted,chopped kalamata olives
1 (13.75 ounce) can artichoke hearts, drained and chopped
1/3 cup sliced green onions
1 cup grated parmesan cheese
2 cups (7 1/2 ounces) grated mozzarella cheese
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Directions: |
Directions:Preheat oven to 375 degrees. Lightly butter or spray a 9x13-inch baking dish.
In a large, heavy skillet, melt the butter with the olive oil over medium-high heat. Add the chicken pieces. Season with salt and pepper and saute for about 3 minutes, until the chicken turns opaque. Add the sliced mushrooms and cook for an additional 2 minutes. Add garlic, herbs, and cayenne and stir for about 20 seconds. Do not let the garlic brown. Stir in the flour and cook for 1 minute, stirring constantly. Immediately add the milk, stirring vigorously with a whisk. Bring to a simmer and whisk occasionally until the sauce is thickened, about 6 to 7 minutes. Remove from heat and set aside.
Meanwhile, bring a large pot of water to a boil and cook the penne according to package directions and drain well.
In a very large bowl, mix together the pasta and sauce. Fold in the olives, artichoke hearts, green onions, 3/4 cup of the parmesan, and the grated mozzarella until well combined. Place mixture in prepared dish. Sprinkle with remaining 1/4 cup parmesan and bake for 25-30 minutes, or until heated through, the sides are slightly bubbling, and the top is golden brown. |
This recipe for Chicken, Artichoke & Parmesan Baked Penne is from