I love to cook, but reality is in my busy season of life, simple, quick meals work best for me. This pasta dish is one of those meals I can pop in the oven, throw together a salad or steamed vegetable and call it good.
Baked Chicken and Artichoke Penne with Sundried Tomatoes
Pam @Once a Month Mom
- 14 oz. penne
- 2 cups cooked chicken, diced
- 14 oz. artichoke hearts canned in water, undrained
- 0.25 cup sundried tomatoes, drained, and thinly sliced
- 0.5 cup Parmesan cheese
- 4 cloves garlic, minced
- 1 cup mozzarella cheese, shredded
- 0.5 teaspoons salt
- 0.5 teaspoons pepper
In a large pot, cook pasta in salted, boiling water before al dente, according to package directions. Drain and rinse with cold water to stop cooking process. While pasta cooks, combine artichokes in water, garlic, and Parmesan. Season to taste with salt and black pepper. Add artichoke mixture, cooked chicken, and sliced sun-dried tomatoes to pasta, stirring to coat evenly. Place pasta mixture in well-greased baking pan(s). Top with mozzarella cheese. Bake at 400F about 30 minutes or until heated through and cheese is melted.
Follow directions above but do not bake. Cover tightly with foil, label and freeze. When ready to serve, preheat oven to 400F. Bake, covered, until the center is hot, about 1 hour. Remove foil; bake until cheese is golden, approximately 10-15 minutes more
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