Chicken And Artichoke Penne With A White Sauce

Ingredients

• Servings: 4
• 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

Recipe

• 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.