Ingredients
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4
-
2
-
1
-
1 1/2
-
1/4
-
2
-
2
-
1
-
1
-
1/8
-
6
-
5
-
1
-
1/2
-
1
Directions
Chicken, Artichoke & Parmesan Baked Penne, This is a great entree to serve to a crowd It combines popular ingredients that everyone loves You can assemble this dish a day in advance and bake it the next day , This is a great entree to serve to a crowd It combines popular ingredients that everyone loves You can assemble this dish a day in advance and bake it the next day
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Steps
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1
Done
|
Preheat the Oven to 375*f. Lightly Butter or Spray a 9 by 13 Inch Baking Pan or Deep Baking Dish. |
|
2
Done
|
in a Large Heavy Skillet, Melt the Butter With the Olive Oil Over Medium High Heat. Add the Chicken Pieces. Season With Salt and Pepper and Saute For About 3 Minutes, Until the Chicken Turns Opague. Add the Sliced Mushrooms and Cook For an Additional 2 Minutes, or Until the Mushrooms Are Limp. Add the Garlic, Herbs and Cayenne and Stir For About 20 Seconds; Do not Let the Garlic Brown. Stir in the Flour and Cook For 1 Minute, Stirring Constantly. Immediately Add the Milk, Stirring Vigorously With a Whisk. Bring to a Simmer and Whisk Occasionally Until the Sauce Is Thickened, About 6 to 7 Minutes. Remove from Heat and Set Aside. the Sauce Can Be Made 2 Days Ahead. Cool to Room Temperature, Cover and Refrigerate. |
|
3
Done
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Meanwhile, Bring a Large Pot of Salted Water to a Boil and Cook the Penne According to the Package Directions. Drain Well. |
|
4
Done
|
in a Very Large Bowl, Mix Together the Pasta and Sauce. Fold in the Olives, Artichoke Hearts, Green Onions, 3/4 Cup of the Parmesan and the Grated Mozzarella Until Well Combined. Place the Mixture in the Prepared Dish. |
|
5
Done
|
Sprinkle With the Remaining 1/4 Cup Parmesan, and Bake For 25 to 30 Minutes, or Until the Pasta Is Heated Through, the Sides Are Slightly Bubbling and the Top Is Golden Brown. |
