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Baked Chicken and Artichoke Penne with Sundried Tomatoes

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Baked Chicken and Artichoke Penne with Sundried Tomatoes

Pam
The Cook
6 Servings
9 Ingredients
3 Comments
Who doesn't like a simple and quick meal? And the best part about this one? The hidden vegetables, oh and sun-dried tomatoes!
6 Servings
9 Ingredients
3 Comments

Ingredients

  • 14 ounces Penne
  • 14 ounces Artichoke Hearts, Canned
  • 4 teaspoons mince Garlic, Cloves
  • ½ cups Parmesan Cheese, Grated
  • ½ teaspoons Salt
  • ½ teaspoons Black Pepper
  • 2 cups cook and dice Chicken, Boneless Breasts
  • ¼ cups drain and chop Sun-Dried Tomatoes in Olive Oil
  • 1 cup Mozzarella Cheese, Shredded

Containers

  • 2 8x8 Baking Pans

Supplies

  • Foils
  • Cooking Sprays
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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Make From Frozen Serving Day Directions

Bake

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Make It Now Cooking Directions

Stove Cook

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Nutrition Facts

  • Not available.

Categories

egg-free

Categories

egg-free

3 Comments

Join the discussion
  1. This sounds awesome! I don’t have the space to OAMC, but I still love looking at your recipes! Love how easy they are.

  2. I don’t know if I did something wrong, but this is not that great of a recipe. The raw garlic tossed in was just a bit overwhelming and it was pretty dry. I bet the garlic sauteed in olive oil with artichokes and the tomatoes would make a world of difference and really not that time consuming. It needs a bit more liquid to accommodate all that pasta.

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