Freezer Meal 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 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.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  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.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

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.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  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

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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