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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

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    • on October 18, 2011

      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.

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    • on May 04, 2011

      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.

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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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