Chicken And Artichoke Penne With A White Sauce recipe

4 servings

2 skinless, boneless chicken breast halves - cut into 1 inch cubes

1 (8 ounce) can artichoke hearts in water, drained

8 fresh mushrooms, sliced

3/4 (6 ounce) can black olives, drained and chopped

1 pinch paprika

1 tablespoon olive oil

10 ounces penne pasta

2 cups homemade bechamel sauce

Cook pasta in a large pot of boiling water.

Drain.

Heat olive oil in pan over medium heat.

Saute chicken pieces until chicken is light-to-golden brown in color.

Add artichoke hearts, olives ,and mushrooms to pan; heat for about 90 seconds.

Turn heat to low, add cooked pasta to pan, and heat until warm.

Add warm Bechamel Sauce to pan, and toss ingredients 3 to 4 times.

Serve with freshly grated black pepper and fresh Parmesan cheese to taste.

Sprinkle dash of paprika over food for color, if desired.