Creamy Mediterranean Chicken Pasta
Creamy pasta with artichokes, black olives and chicken. Kids even love it."This is a delicious dish!! However, I would suggest cutting the chicken into strips before cooking to make eating this dish slightly more manageable." - IrishAsian84
Yield: 4 Servings Ready in 45 minutes
favorite of 39 people 46 people want to try
Verified by SunnyJF
|1 boxpasta; (penne, shells, rotini, etc)|
|4 boneless chicken breast halves; cut into cubes or strips|
|1 tablespoonolive oil|
|4 clovesgarlic; minced|
|1 tablespoonflour; or a little more|
|5 ozcream cheese|
|1/2 cupparmesan; shredded or grated|
|1 candiced tomatoes (basil & garlic); drained|
|1 cansliced black olives; drained|
|1 canquartered artichoke hearts; drained|
|1 cansliced mushrooms; drained|
|Nature's seasoning to taste; or Salt & Pepper|
Creamy Mediterranean Chicken Pasta Preparation
Cook pasta according to package directions and drain.
In the meantime heat oil over medium heat. Add chicken and brown on all sides, roughly 4-5 minutes; reduce heat to medium-low and add garlic and mushrooms.
Cook until extra liquid evaporates and chicken is cooked through, about 7 minutes; remove from pan and set aside.
Melt butter in pan then whisk in flour until smooth.
Slowly stir in milk, then add the cream cheese and Parmesan, stirring constantly until well combined and smooth consistency.
Return chicken and mushrooms to sauce, add tomatoes, olives, and artichokes; stir until combined and heated through. Remove from heat.
Serve over hot pasta.
I actually came up with this based off of a delicious recipe posted by "MealPlanningMom"; I didn't have all the ingredients and had to improvise, and this was the result.
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