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
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.
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