Tuesday, March 8, 2011

Chicken Artichoke Pasta Bake

Over the weekend my mom made this yummy dish for dinner.  It seriously tastes like something you'd order at a restaurant.  While I haven't made it, I plan on it when Mama E. is here in a few weeks. 

I apologize for the photo. I had every intention of take a picture of the dish while it was on the plate (or even still in the baking dish).  But I didn't get over there in time so the pic of the tupperware will just have to suffice. 

Oh, and the lovely counter tops. Those belong to Uncle Todd and Aunt Janet. It's the nicest counter top my blog will ever see. 

Chicken Artichoke Pasta Bake

What you'll need:
8 ounces penne pasta
1 tbs. olive oil
1 to 1 1/2 pounds boneless chicken breast halves, cut into small cubes
6 to 8 ounces sliced mushrooms (I'm omitting these)
1/2 tsp. Creole seasoning or seasoned salt blend
2 tbs. butter
2 cloves garlic, minced
2 tbs. flour
1 cup half-and-half or whole milk
1 cup chicken broth
1 cup shredded cheddar cheese, divided
1 cup shredded Mozzarella cheese, divided
1 cup shredded Parmesan cheese, divided
S&P to taste
1 package (or 1 can) frozen artichoke hearts/quarters/halves cooked

Preheat oven to 350 degrees.  Grease a 9x13 (or 2 1/2 quart baking dish).

Cook penne pasta in boiling, salted water till al dente.  Drain and set aside.

In a large skillet, heat olive oil.  Add chicken, mushrooms (if that's your thing), and Creole seasoning.  Cook until chicken is cooked through.  Place the chicken and mushrooms in a bowl and set aside.

In the same skillet, melt the butter and add the garlic.  Cook and stir for one minute.  Add flour and cook for a few more minutes to remove the flour taste.  Stir in milk and chicken broth. Make sure to whisk so you avoid flour clumps.  Cook until thickened, stirring often. 

Add 3/4 cup of the cheddar and Mozzarella cheese (1 1/2 cups total). Also add 1/2 cup of Parmesan cheese.  Stir until melted.  Add the chicken and mushrooms back into the sauce.  Also add the artichokes and pasta.  Throw in some S&P.

Pour mixture into the baking dish and top with the remaining cheese (1/4 cup each of the cheddar and Mozzeralla and 1/2 cup Parmesean).  Sprinkle with paprika.

Bake for 20 -30 minutes until light brown and bubbly.

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