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Roasted Chicken and Artichoke Penne with Creamy Gouda Sauce

(1)
  1 reviews
  • 30 min prep time
  • 30 min total time
  • 9 ingredients
  • 6 servings
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Now here's a genius idea: This fast, easy and cheesy pasta dish is a decadent way to use up leftover chicken.

Sarah Caron
August 8, 2011

Ingredients

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

Steps

  • 1 In 4-quart Dutch oven or stockpot, cook pasta as directed on package.
  • 2 Meanwhile, 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.
  • 3 Add cheese, salt and pepper; stir until cheese melts. Stir roasted red peppers and artichoke hearts into cheese sauce. Remove from heat.
  • 4 Drain pasta; return to Dutch oven. Pour sauce over pasta. Add chicken; stir well to combine. Sauce will thicken upon standing.
  • 1 In 4-quart Dutch oven or stockpot, cook pasta as directed on package.
  • 2 Meanwhile, 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.
  • 3 Add cheese, salt and pepper; stir until cheese melts. Stir roasted red peppers and artichoke hearts into cheese sauce. Remove from heat.
  • 4 Drain pasta; return to Dutch oven. Pour sauce over pasta. Add chicken; stir well to combine. Sauce will thicken upon standing.
 

Nutrition Information

No nutrition information available for this recipe
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