Chicken, Artichoke & Parmesan Baked Penne

Name: Chicken, Artichoke & Parmesan Baked Penne
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8-10 serving(s)
Ingredients: 4 tablespoons butter or 4 tablespoons margarine; 2 tablespoons olive oil; 1 lb boneless skinless chicken breast, cut in 1 inch pieces; 1 1/2 teaspoons salt; 1/4 teaspoon pepper; 2 cups sliced cremini mushrooms; 2 tablespoons minced garlic; 1 tablespoon chopped fresh thyme; 1 teaspoon dried oregano; 1/8 teaspoon cayenne; 6 tablespoons flour; 5 cups milk; 1 lb dry penne pasta; 1/2 cup chopped pitted kalamata olive; 1 (13 3/4 ounce) can artichoke hearts, drained and coarsely chopped; 1/3 cup chopped green onion; 1 cup grated parmesan cheese; 2 cups grated mozzarella cheese

Submitted by MarieRynr

"This is a great entree to serve to a crowd. It combines popular ingredients that everyone loves. You can assemble this dish a day in advance and bake it the next day."

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Ready In:: 1hr
Ingredients:: 18
Serves:: 8-10

ingredients

4 tablespoons butter or 4 tablespoons margarine
2 tablespoons olive oil
1 lb boneless skinless chicken breast, cut in 1 inch pieces
1 ¹⁄₂ teaspoons salt
¹⁄₄ teaspoon pepper
2 cups sliced cremini mushrooms
2 tablespoons minced garlic
1 tablespoon chopped fresh thyme
1 teaspoon dried oregano
¹⁄₈ teaspoon cayenne
6 tablespoons flour
5 cups milk
1 lb dry penne pasta
¹⁄₂ cup chopped pitted kalamata olive
1 (13 3/4 ounce) can artichoke hearts, drained and coarsely chopped
¹⁄₃ cup chopped green onion
1 cup grated parmesan cheese
2 cups grated mozzarella cheese

directions

Preheat the oven to 375*F. Lightly butter or spray a 9 by 13 inch baking pan or deep baking dish.
In a large heavy skillet, melt the butter with the olive oil over medium high heat. Add the chicken pieces. Season with salt and pepper and saute for about 3 minutes, until the chicken turns opague. Add the sliced mushrooms and cook for an additional 2 minutes, or until the mushrooms are limp. Add the garlic, herbs and cayenne and stir for about 20 seconds; do not let the garlic brown. Stir in the flour and cook for 1 minute, stirring constantly. Immediately add the milk, stirring vigorously with a whisk. Bring to a simmer and whisk occasionally until the sauce is thickened, about 6 to 7 minutes. Remove from heat and set aside. The sauce can be made 2 days ahead. Cool to room temperature, cover and refrigerate.
Meanwhile, bring a large pot of salted water to a boil and cook the penne according to the package directions. Drain well.
In a very large bowl, mix together the pasta and sauce. Fold in the olives, artichoke hearts, green onions, 3/4 cup of the Parmesan and the grated Mozzarella until well combined. Place the mixture in the prepared dish.
Sprinkle with the remaining 1/4 cup Parmesan, and bake for 25 to 30 minutes, or until the pasta is heated through, the sides are slightly bubbling and the top is golden brown.