Roasted Chicken and Artichoke Penne with Creamy Gouda Sauce
Sarah W. Caron
Created Aug 8, 2011
Now here's a genius idea: This fast, easy and cheesy pasta dish is a decadent way to use up leftover chicken.
Roasted Chicken and Artichoke Penne with Creamy Gouda Sauce
- Prep Time 30 min
- Total 30 min
- Ingredients 9
- Servings 6
Ingredients
- 1 package (16 oz) penne pasta, cooked as directed on package
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups fat-free (skim) milk
- 2 cups shredded smoked gouda cheese (8 oz)
- Salt and pepper to taste
- 1/4 cup chopped roasted red peppers
- 1 can (14 oz) Progresso™ artichoke hearts, drained, chopped
- 1 cup finely chopped roasted chicken
Instructions
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Step1In 4-quart Dutch oven or stockpot, cook pasta as directed on package.
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Step2Meanwhile, in 3-quart saucepan, melt butter over medium heat. With whisk, beat in flour until well combined and mixture bubbles slightly. Beat in milk, cooking and stirring 7 to 8 minutes or until mixture is slightly thickened but not boiling.
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Step3Add cheese, salt and pepper; stir until cheese melts. Stir roasted red peppers and artichoke hearts into cheese sauce. Remove from heat.
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Step4Drain pasta; return to Dutch oven. Pour sauce over pasta. Add chicken; stir well to combine. Sauce will thicken upon standing.
Nutrition
No nutrition information available for this recipe
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