This comforting dish combines tender chicken pieces and tangy artichoke hearts with tube-shaped mostaccioli pasta, all coated in a velvety homemade béchamel sauce. The sauce, made with butter, flour, chicken broth, and half-and-half, provides a rich, savory backdrop that highlights the subtle flavors of the vegetables. It is a hearty, satisfying meal perfect for weeknight dinners or casual gatherings. The combination of texturesâÂÂsoft pasta, chewy chicken, and crisp-tender mushroomsâÂÂcreates a delightful eating experience. Serve it hot with a sprinkle of fresh parmesan and a dash of paprika for a touch of color and warmth.
Chicken Artichoke Mostaccioli In Bechamel Sauce
Description
This comforting dish combines tender chicken pieces and tangy artichoke hearts with tube-shaped mostaccioli pasta, all coated in a velvety homemade béchamel sauce. The sauce, made with butter, flour, chicken broth, and half-and-half, provides a rich, savory backdrop that highlights the subtle flavors of the vegetables. It is a hearty, satisfying meal perfect for weeknight dinners or casual gatherings. The combination of texturesâÂÂsoft pasta, chewy chicken, and crisp-tender mushroomsâÂÂcreates a delightful eating experience. Serve it hot with a sprinkle of fresh parmesan and a dash of paprika for a touch of color and warmth.Ingredients
Directions
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Preheat oven to 350ðF (177ðC) if baking, or prepare to serve immediately. Boil mostaccioli according to package directions until al dente, then drain.
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Cut chicken breasts into bite-sized chunks and slice artichoke hearts into small pieces. Slice fresh mushrooms and sliver black olives.
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Heat olive oil in a large skillet over medium heat. Add chicken chunks and sauté until lightly golden brown, about 5-7 minutes.
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Add sliced mushrooms to the pan and cook for another 3-4 minutes until softened.
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Stir in the artichoke hearts and black olives, heating for about 90 seconds until warmed through.
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Reduce heat to low. Add the cooked mostaccioli to the skillet and toss gently to combine with the chicken and vegetables.
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Pour the prepared béchamel sauce over the pasta mixture. Toss carefully 3-4 times to coat everything evenly.
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Transfer the mixture to a serving dish or baking dish. If baking, cover and bake for 15-20 minutes until bubbly.
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Sprinkle with freshly grated black pepper and fresh parmesan cheese to taste.
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Finish with a dash of paprika for color and serve immediately.
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To make the béchamel sauce: Melt butter in a microwave-safe pitcher or saucepan.
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Stir in grated onion and flour to form a paste.
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Gradually whisk in chicken broth and half-and-half until smooth.
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Cook on medium heat (or microwave at HIGH), stirring constantly, until the sauce thickens and coats the back of a spoon. Do not boil.
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Season the sauce with salt, white pepper, ground thyme, and cayenne pepper. Stir well before using.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
