Roasted Chicken and Artichoke Penne with Creamy Gouda Sauce

Now here's a genius idea: This fast, easy and cheesy pasta dish is a decadent way to use up leftover chicken.

  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 6


package (16 oz) penne pasta, cooked as directed on package
tablespoons unsalted butter
tablespoons all-purpose flour
cups fat-free (skim) milk
cups shredded smoked gouda cheese (8 oz)
Salt and pepper to taste
cup chopped roasted red peppers
can (14 oz) Progresso™ artichoke hearts, drained, chopped
cup finely chopped roasted chicken
  • 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.
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