Sunday, August 3, 2014

Baked Chicken Penne Parmesan.

Baked Chicken Penne Parmesan
Missy Giles

1 pound penne pasta
6 tablespoons butter
6 tablespoons flour
1 (14 ounce) can chicken broth
1 1/2 cup half and half
2 1/2 cup Parmesan cheese
2 cubed chicken breasts (or use rotisserie chicken)
1/4 teaspoon pepper
1 teaspoon dried basil
1 teaspoon crushed garlic
1/2 cup artichoke hearts
Pine nuts
Sun dried tomatoes


Preheat oven to 350 degrees.

Cook Penne pasta according to package.  Drain and pour into a large oven safe dish.  Sauté chicken in olive oil with garlic, salt and pepper.   Mix melted butter, flour and broth.  Cook, stirring over medium heat until thickened.  Add half and half and heat through.  Remove from heat and add 1 1/2 cups Parmesan cheese, pepper, basil and garlic.  Stir until cheese is melted.  Add chicken, artichokes, pine nuts, and sun dried tomatoes to past.  Pour sauce over and toss. Top with remaining 1 cup cheese and bake for 15 minutes.

This meal also freezes very well.

Make, freeze, thaw, and bake on another night!