Baked Chicken And Artichoke Penne With Sundried Tomatoes Recipe

Ingredients for Baked Chicken And Artichoke Penne With Sundried Tomatoes

• Penne
• Cooked Boneless Skinless Chicken Breasts
• Artichoke Hearts
• Sun Dried Tomato
• Parmesan Cheese
• Garlic Cloves
• 1 cup shredded mozzarella cheese
• Salt
• Pepper

How to Make Baked Chicken And Artichoke Penne With Sundried Tomatoes

1. Preheat oven to 400°F (200°C).
2. Cook 1 pound penne pasta according to package directions until al dente. Drain and rinse with cold water.
3. While pasta cooks, combine 1 (14-ounce) can artichoke hearts (drained), 2 cloves minced garlic, and 1/2 cup grated Parmesan cheese in a large bowl. Season with salt and black pepper to taste.
4. Add 2 cups cooked and shredded chicken to the artichoke mixture.
5. Stir in 1/2 cup oil-packed sun-dried tomatoes (drained and sliced).
6. Add the cooked pasta to the artichoke-chicken mixture and stir to combine.
7. Pour the pasta mixture into a well-greased 9x13 inch baking pan.
8. Top with 1 cup shredded mozzarella cheese.
9. Bake for 30 minutes, or until heated through and cheese is melted and bubbly.
10. **To freeze:** Prepare the recipe as directed up to step 8, but do not bake. Cover tightly with foil, label, and freeze for up to 3 months.
11. **To bake from frozen:** Preheat oven to 400°F (200°C). Bake, covered, for 1 hour, or until heated through. Remove foil and bake for an additional 10-15 minutes, or until cheese is golden brown and bubbly.