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Chicken, Artichoke & Parmesan Baked Penne

Source of Recipe


Kathy Casey






List of Ingredients



• 4 Tbsp butter or margarine
  
• 2 Tbsp olive oil
  
• 1 lb. boneless, skinless chicken breast, cut into 1-inch pieces
  
• 1-1/4 tsp salt
  
• 1/4 tsp black pepper
  
• 2 cups sliced cremini mushrooms
  
• 2 Tbsp minced garlic
  
• 1 Tbsp chopped fresh thyme
  
• 1 tsp dry oregano
  
• 1/8 tsp cayenne pepper
  
• 6 Tbsp flour
  
• 5 cups milk
  
• 1 lb. dry penne pasta
  
• 1/2 cup chopped Kalamata olives
  
• 1 (13.75-ounce) can artichoke hearts, drained and coarsely chopped
  
• 1/3 cup sliced green onions
  
• 1 cup (3-1/2 ounces) grated high-quality Parmesan cheese, divided
  
• 2 cups (7-1/2 ounces) grated mozzarella cheese
  






Instructions



1. Preheat oven to 375 degrees (F).
   
   
2. In a large heavy-bottom saucepan, heat the butter and olive oil over medium-high heat. Add chicken pieces; season with salt and pepper. Saute for about 3 minutes, or until the chicken turns opaque. Add the sliced mushrooms and cook for 2 minutes or until limp. Add the garlic, thyme, oregano and cayenne, and stir for about 20 seconds -- do not let garlic brown. Stir in the flour and cook for about 1 minute, stirring constantly. Immediately add the milk, stirring vigorously with a whisk. Bring to a simmer and whisk occasionally until sauce is thickened, about 6 to 7 minutes. Remove from heat and set aside.
   
   
3. Meanwhile, bring a large pot of water to a boil and cook penne pasta according to package directions until done. Drain well.
   
   
4. In a very large bowl, mix together the pasta and sauce, then fold in Kalamata olives, chopped artichoke hearts, green onions, 3/4 cup of the Parmesan cheese and the grated mozzarella cheese until well combined. Place mixture into a lightly buttered or pan-sprayed 9x13-inch baking pan or other attractive, deep baking dish.
   
   
5. Sprinkle the top with the remaining 1/4 cup Parmesan cheese and bake for about 25 to 30 minutes, or until the pasta is heated through, the sides are slightly bubbling and the top is golden brown.
   
   Serves 8 to 10