Chicken And Artichoke Penne With A White Sauce

Cooking Recipes Catalogue

A flavorful saute of chicken, artichoke hearts, olives and mushrooms is added to a classic, creamy Bechamel sauce and tossed with penne for a simply delicious first course or main dish.

INGREDIENTS (for 4 servings):


  • Cook pasta in a large pot of boiling water. Drain.
  • Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
  • Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds. Turn heat to low, add cooked pasta to pan, and heat until warm.
  • Add warm Bechamel Sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly grated black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for color, if desired.