Chicken And Artichoke Penne With A White Sauce

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.

• Calories: 599 Calories

Ingredients

• 1 tablespoon olive oil
• 1 pinch paprika
• 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
• 10 ounces penne pasta
• 2 cups homemade bechamel sauce

Recipe Instructions

Step 1

Cook pasta in a large pot of boiling water. Drain.

Step 2

Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.

Step 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.

Step 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.