Thursday, December 4, 2008

Creamy Artichoke Chicken

Some days I really do feel like the little Ratitoulli mouse. I put on my apron and before you know it, it is a little of this and a little of that and WHAA-la! This is what you get, Creamy Artichoke Chicken. I have about a dozen varieties of this but here is one. We loved this one too!


4 chicken breast - thawed, saute in frying pan with olive oil, seasoning salt and generous pepper.

2 C Whole Grain Penne Paste - Boiled al dente

SAUCE - you can add all ingredients and puree them (good idea for young kiddos) or blend the sauce then add the chopped artichokes if you like them chunky.
1 C Milk
1 C 1/2 & 1/2
1/4 C melted butter
1 Tbl dry onion flakes
1/2 C mayo
1 C grated parmesan cheese
1 1/2 C marinated artichokes (I use the kind from Costco)
1 tea pepper
2 Tbl sugar
1 tea garlic
Seasoning salt to taste
Dash of nutmeg

1 Bell pepper (optional) - thinly sliced
1 tomato (optional) - sliced into thin wedges

1 C fresh parmesan cheese

Boil noodles, drain and pour onto greased 9x13 Pyrex dish. Top with cooked chicken and arrange sliced vegetables on top and then pour sauce on top and garnish with 1 C fresh parmesan.

Bake 350 30 minutes.

*** VARIATION*** You can skip the baking part and serve more Alfredo style. Just bring your sauce to a boil on med-high heat and let simmer for 10 minutes on low. Saute your bell peppers (you can also add onion too) until barely tender then put in the tomato wedges for only 1-2 minutes. Then layer your noodles, chicken and vegetable and pour artichoke sauce on top, garnish with fresh parmesan. YUM!

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