lattice chicken pot pie
Mexican street corn pasta
chicken Ghiveci
creamy chicken tortilla soup, jalapeno jack popovers
butter basted ribeyes, twice baked potatoes, broccoli
brisket tacos, pinto beans
pork souvlaki, naan

Wednesday, August 13, 2014

Baked Artichoke Chicken Pasta

Baked Artichoke Chicken Pasta
I made this dish to send to my parents for them to have while my mom was recovering from hip surgery. I made the entire recipe, but split it into two baking pans, one for us and one to send home with my dad. My dad loves anything with artichokes, so I knew this would be a hit with him. Miss F still isn't a fan of artichokes. She tried them steamed with me one time and thought they were just awful. I have loved them since I was a kid, so I don't get her hatred. I know it is a strange thing to eat, but they are so delicious. Maybe one day she will come around to them. I have had this recipe pinned from Cinnamon Spice and Everything Nice, I am glad I finally got a chance to make it, I loved it.
Baked Artichoke Pasta

1 tablespoon olive oil
½ onion, diced
coarse salt and fresh black pepper
2 cloves garlic, thinly sliced
1 pound boneless, skinless chicken breasts, cubed
1 teaspoon Italian seasoning
12 ounces rigatoni pasta
2 tablespoons butter
2 tablespoons flour
2 cups milk
¾ cup grated Parmesan cheese
12 ounces artichoke hearts, quartered
1 cup shredded mozzarella cheese

Preheat the oven to 400 degrees.

In a large skillet heat the oil over medium heat and add the onions. Saute for 5 minutes, until onions begin to soften. Add the garlic and saute 30 seconds more. Add the chicken and for 3 to 5 minutes more, until chicken is browned on all sides. Sprinkle with ½ teaspoon salt and ¼ teaspoon pepper.

Prepare the pasta per package instructions. Drain and add to a large bowl. Stir in the chicken and onion mixture.

Add the butter to the skillet over medium heat. Whisk in the flour and cook for 2 to 3 minutes. Slowly whisk in the milk and bring to a simmer, whisking constantly. Turn the heat to low, stir in the Parmesan, ½ teaspoon salt and ¼ teaspoon pepper. Pour the sauce over the pasta and stir in the artichoke hearts.

Grease a 9x13 baking dish. Generously butter a 9x13-inch casserole or baking pan. Pour the pasta mixture into the prepared pan and top with the shredded mozzarella. Bake for 40 minutes and cool for 5 minutes before serving.
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