recipes / Dinner / Baked Chicken and Artichoke Penne with Sundried Tomatoes

Baked Chicken and Artichoke Penne with Sundried Tomatoes

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 Meet The Cook PamProfile Pam Print
Baked Chicken and Artichoke Penne with Sundried Tomatoes

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

Freezer Containers

Supplies

Nutritional Information

  • Not available.

Directions

  1. In a large pot, cook pasta in salted, boiling water before al dente, according to package directions.
  2. While pasta cooks, combine artichokes, garlic, and Parmesan.
  3. Season with salt and black pepper.
  4. Drain and rinse pasta with cold water to stop cooking process.
  5. Add artichoke mixture, cooked chicken, and chopped sun-dried tomatoes to pasta, stirring to coat evenly.
  6. Place pasta mixture in well-greased baking pan(s).
  7. Top with mozzarella cheese.
  8. Bake at 400F about 30 minutes or until heated through and cheese is melted.

Freezing Directions

These directions help you cook or prepare this meal to be frozen.

Why would I want to freeze this?

  1. In a large pot, cook pasta in salted, boiling water before al dente, according to package directions.
  2. While pasta cooks, combine artichokes, garlic, and Parmesan.
  3. Season with salt and black pepper.
  4. Drain and rinse pasta with cold water to stop cooking process.
  5. Add artichoke mixture, cooked chicken, and chopped sun-dried tomatoes to pasta, stirring to coat evenly.
  6. Divide pasta into indicated number of greased baking pans.
  7. Top with mozzarella cheese.
  8. Cover tightly with foil. Label and freeze.

Serving Day Directions

These directions help you cook or reheat this meal after it’s been frozen.

  1. Bake, covered, at 400 degrees until the center is hot, about 1 hour.
  2. Remove foil; bake until cheese is golden, approximately 10-15 minutes more

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