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Ingredients
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2 skinless, boneless chicken breast halves - cut into 1 inch cubes
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1 (8 ounce) can artichoke hearts in water, drained
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8 fresh mushrooms, sliced
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¾ (6 ounce) can black olives, drained and chopped
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1 pinch paprika
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1 tablespoon olive oil
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10 ounces penne pasta
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2 cups homemade bechamel sauce
Directions
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Cook pasta in a large pot of boiling water. Drain.
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Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
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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.
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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.
Nutrition Facts (per serving)
599 | Calories |
23g | Fat |
71g | Carbs |
31g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 599 | |
% Daily Value * | |
Total Fat 23g | 29% |
Saturated Fat 5g | 27% |
Cholesterol 49mg | 16% |
Sodium 847mg | 37% |
Total Carbohydrate 71g | 26% |
Dietary Fiber 6g | 21% |
Total Sugars 8g | |
Protein 31g | 61% |
Vitamin C 10mg | 11% |
Calcium 181mg | 14% |
Iron 4mg | 23% |
Potassium 577mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.