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Chicken Artichoke Parmesan Penne




Source of Recipe


seattletimes


List of Ingredients




4 tablespoons butter or margarine
2 tablespoons olive oil
1 pound boneless, skinless chicken breast, cut into 1-inch pieces
1¼ teaspoons salt
¼ teaspoon black pepper
2 cups sliced cremini mushrooms
2 tablespoons minced garlic
1 tablespoon chopped fresh thyme
1 teaspoon dry oregano
1/8 teaspoon cayenne pepper
6 tablespoons flour
5 cups milk
1 pound dry penne pasta
½ cup chopped Kalamata olives
1 (13.75 ounce) can artichoke hearts, drained and coarsely chopped
1/3 cup sliced green onions
1 cup (3½ ounces) grated high-quality Parmesan cheese, divided
2 cups (7½ ounces) grated mozzarella cheese



Recipe



1. Preheat oven to 375 degrees.


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. Sauté 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, ¾ cup of the Parmesan cheese and the grated mozzarella cheese until well combined. Place mixture into a lightly buttered or pan-sprayed 9-by-13-inch baking pan or other attractive, deep baking dish.


5. Sprinkle the top with the remaining ¼ 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.