Roasted Chicken and Artichoke Penne with Creamy Gouda Sauce
- Prep time:30 min
- Total time:30 min
- Ingredients:9
- Servings:6
Published
Roasted Chicken and Artichoke Penne with Creamy Gouda Sauce
- Prep time:30 min
- Total time:30 min
- Ingredients:9
- Servings:6
- Calories per serving:
Now here's a genius idea: This fast, easy and cheesy pasta dish is a decadent way to use up leftover chicken.
Roasted Chicken and Artichoke Penne with Creamy Gouda Sauce
- Prep time:30 min
- Total time:30 min
- Ingredients:9
- Servings:6
Ingredient
- 1 package (16 oz) penne pasta, cooked as directed on package
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups fat-free (skim) milk
- 2 cups shredded smoked gouda cheese (8 oz)
- Salt and pepper to taste
- 1/4 cup chopped roasted red peppers
- 1 can (14 oz) Progresso™ artichoke hearts, drained, chopped
- 1 cup finely chopped roasted chicken
Instructions
- Step 1In 4-quart Dutch oven or stockpot, cook pasta as directed on package.
- Step 2Meanwhile, in 3-quart saucepan, melt butter over medium heat. With whisk, beat in flour until well combined and mixture bubbles slightly. Beat in milk, cooking and stirring 7 to 8 minutes or until mixture is slightly thickened but not boiling.
- Step 3Add cheese, salt and pepper; stir until cheese melts. Stir roasted red peppers and artichoke hearts into cheese sauce. Remove from heat.
- Step 4Drain pasta; return to Dutch oven. Pour sauce over pasta. Add chicken; stir well to combine. Sauce will thicken upon standing.
Nutrition Facts
Nutrition facts are not available for this recipe
