Ingredients
4
4 servings
- •2 skinless, boneless chicken breast halves - cut into 1 inch cubes
- •1 (8 ounce) can artichoke hearts in water, drained
- •8 fresh mushrooms, sliced
- •0.75 (6 ounce) can black olives, drained and chopped
- •1 pinch paprika
- •1 tablespoon olive oil
- •10 ounces penne pasta
- •2 cups homemade bechamel sauce
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 599
- Carbohydrate: 71g
- Fat: 23g
- Fiber: 6g
- Protein: 31g
- Sugar: 8g
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