Ingredients for Baked Chicken And Artichoke Penne With Sundried Tomatoes
- 1 pound penne pasta
- 2 cups cooked and shredded chicken
- 1 (14-ounce) can artichoke hearts
- 1/2 cup oil-packed sun-dried tomatoes
- 1/2 cup grated Parmesan cheese
- 2 cloves minced garlic
- 1 cup shredded mozzarella cheese
- Salt to taste
- Black pepper to taste
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How to Make Baked Chicken And Artichoke Penne With Sundried Tomatoes
- Preheat oven to 400°F (200°C).
- Cook 1 pound penne pasta according to package directions until al dente. Drain and rinse with cold water.
- 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.
- Add 2 cups cooked and shredded chicken to the artichoke mixture.
- Stir in 1/2 cup oil-packed sun-dried tomatoes (drained and sliced).
- Add the cooked pasta to the artichoke-chicken mixture and stir to combine.
- Pour the pasta mixture into a well-greased 9x13 inch baking pan.
- Top with 1 cup shredded mozzarella cheese.
- Bake for 30 minutes, or until heated through and cheese is melted and bubbly.
- **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.
- **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.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
7g
Fat
23g
Carbs
21g
