Baked Chicken and Artichoke Penne with Sundried Tomatoes

Let's Cook

Ingredients

6 servings
  • 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

  • 2 8x8 baking pans

Supplies

  • Foils
  • Cooking Sprays

Directions

In a large pot, cook pasta in salted, boiling water before al dente, according to package directions. While pasta cooks, combine artichokes, garlic, and Parmesan. Season with salt and black pepper. Drain and rinse pasta with cold water to stop cooking process. Add artichoke mixture, cooked chicken, and chopped 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.

Freezing Directions

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

Serving Day Directions

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

Nutritional Information

Not Available

About This Recipe

Who doesn't like a simple and quick meal? And the best part about this one? The hidden vegetables, oh and sun-dried tomatoes!

Meet The Cook

Pam loves cooking and experimenting with recipes, but also understands need for convenient, healthy, budget-friendly, family friendly meals and so she prepares menus with her own young (sometimes picky) family in mind.

Published:

OAMM Cook Pam

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