1 tsp italian seasoning, crushed between fingertips
12 oz rigatoni pasta
3 tbls butter
3 tbls flour
3 c whole milk
pinch of nutmeg
1 heaping cup grated Parmesan cheese
12 oz artichoke hearts, quartered
1 C mozzarella cheese, shreadded
Instructions
1.In a large skillet heat a tablespoon or 2 of oil
over medium heat and add the onions. Season with a
dash of salt and pepper, cook 5 minutes, stirring
often. Add garlic and saute until fragrant. Remove
to a small bowl and set aside.
2. Season the chicken well with salt and pepper.
In the same skillet heat another tablespoon of oil
over medium heat and add the chicken. Cook
through, stirring every few minutes so all sides
get browned. Remove from heat.
3. Cook pasta to al dente in plenty of salted
water. Meanwhile make the sauce and preheat oven
to 400 degrees F.
4. In a medium saucepan melt the butter over
medium heat. Whisk in the flour and cook 3
minutes, whisking often. Slowly whisk in milk,
bring to a simmer for 3 minutes, whisking often.
Turn heat to low, whisk in nutmeg, 1/2 teaspoon
coarse salt, 1/8 teaspoon black pepper and the
parmesan cheese. Turn off heat
5.Generously butter a 9x13-inch casserole or
baking pan. Drain pasta, add back to the pan and
toss with the chicken and onion/garlic. Add about
3/4 of the sauce to the pasta and stir well. Pour
into the casserole pan and spread out evenly.
6. Scatter the artichokes evenly over top then
spoon the remaining sauce over them. Sprinkle with
the mozzarella.
7. Bake 40 minutes until bubbly all over and
golden on top. If the cheese starts to get too
brown cover with aluminum foil. Allow to set 5
minutes before serving.
Originally Submitted
5/7/2013
0 Out of 5 from
0 reviews
You can add this Baked Artichoke Chicken Pasta recipe to your own private DesktopCookbook.