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.
275g penne pasta
1 tablespoon olive oil
2 skinless chicken breast fillets, cut into 2cm cubes
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Method Prep:20min › Cook:20min › Ready in:40min
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 colour.
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 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.