Chicken and artichoke pasta with white sauce

    Chicken and artichoke pasta with white sauce


    39 people made this

    About this recipe: A savoury combination of chicken breasts, mushrooms, olives and artichokes, tossed with penne pasta and homemade white sauce. If you're in a pinch, use shop bought white sauce to save time.

    Serves: 4 

    • 275g penne pasta
    • 1 tablespoon olive oil
    • 2 skinless chicken breast fillets, cut into 2cm cubes
    • 1/2 (400g) tin artichoke hearts in water, drained
    • 8 fresh mushrooms, sliced

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Cook pasta in a large pot of boiling water. Drain.
    2. Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in colour.
    3. 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.
    4. Add warm béchamel or white sauce to pan, and toss ingredients 3 to 4 times. Serve with freshly ground black pepper and fresh Parmesan cheese to taste. Sprinkle dash of paprika over food for colour, if desired.

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