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    You are in: Home / Recipes / Baked Chicken and Artichoke Penne With Sundried Tomatoes Recipe
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    Baked Chicken and Artichoke Penne With Sundried Tomatoes

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    25 mins

    30 mins

    Cynthia Q's Note:

    I found this recipe at http://onceamonthmom.com/ (a great site that helps you fill your freezer by creating monthly menus using seasonal recipes). I haven't tried it yet...please review if you do!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large pot, cook pasta in salted, boiling water before al dente, according to package directions. Drain and rinse with cold water to stop cooking process. While pasta cooks, combine artichokes in water, garlic, and Parmesan. Season to taste with salt and black pepper. Add artichoke mixture, cooked chicken, and sliced sun-dried tomatoes to pasta, stirring to coat evenly. Place pasta mixture in well-greased baking pan(s). Top with mozzarella cheese. Bake at 400F about 30 minutes or until heated through and cheese is melted.
    2. 2
      To freeze, follow directions above but do not bake. Cover tightly with foil, label and freeze. When ready to serve, preheat oven to 400°F Bake, covered, until the center is hot, about 1 hour. Remove foil; bake until cheese is golden, approximately 10-15 minutes more.

    Ratings & Reviews:

    • on October 18, 2011

      55

      Made for Fall Pick-A-Chef and pretty much made as written except for cutting it down for two and like the other reviewer I seasoned the chicken with some roasted garlic and red pepper seasoning and cooked it in some of the oil from the sun-dried tomatoes. What a yummy and simple dish. Thank you for posting the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 04, 2011

      55

      I was looking for recipe to use up some of the jars I had in the fridge and this one fit the bill. I used this as a base and expanded on it greatly. I had oil packed sun-dried tomatoes and marinated artichoke hearts that I wanted to finish off. I used feta cheese instead of mozzarella on top (also something I needed to use up). I cooked the chicken in Roasted garlic and red pepper seasoning and some of the oil from the sun-dried tomatoes and baked it as directed. Haven't tried it yet but it smells marvelous. I will finish the review when we have had it for supper. Tried it and it was excellent.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baked Chicken and Artichoke Penne With Sundried Tomatoes

    Serving Size: 1 (158 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 449.4
     
    Calories from Fat 89
    19%
    Total Fat 9.9 g
    15%
    Saturated Fat 4.6 g
    23%
    Cholesterol 61.7 mg
    20%
    Sodium 561.9 mg
    23%
    Total Carbohydrate 63.1 g
    21%
    Dietary Fiber 13.3 g
    53%
    Sugars 1.7 g
    7%
    Protein 29.1 g
    58%

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