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Chicken And Artichoke Penne With A White Sauce
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Savory chicken, artichoke hearts, olives, and mushrooms mixed in creamy Bechamel sauce and tossed with penne for a delectable meal.
Ingredients:
  • 2 skinless, boneless chicken breast halves - cut into 1 inch cubes
  • 1 (8 ounce) can artichoke hearts in water, drained
  • 8 fresh mushrooms, sliced
  • 0.75 (6 ounce) can black olives, drained and chopped
  • 1 pinch paprika
  • 1 tablespoon olive oil
  • 10 ounces penne pasta
  • 2 cups homemade bechamel sauce
Instructions:
  • Boil pasta in a large pot of water until al dente, then drain.
  • Sear chicken pieces in olive oil until golden brown.
  • Toss artichoke hearts, olives, and mushrooms in pan for about 90 seconds. Lower heat, add cooked pasta, and warm through.
  • Pour the velvety warm bechamel sauce into the pan, gently mix the ingredients, then plate. Finish with a generous sprinkle of freshly grated black pepper and Parmesan cheese. For an extra pop of color, dust a pinch of paprika over the dish.

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