Mediterranean Baked Chicken |
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Prep Time: 40 Minutes Cook Time: 1 Minutes |
Ready In: 41 Minutes Servings: 16 |
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From Pillsbury Pasta cookbook Ingredients:
6 ounces uncooked rotini pasta (spiral pasta) |
1/4 cup butter or 1/4 cup margarine |
3 large shallots, minced |
1/4 cup flour |
1 (14 1/2 ounce) can ready-to-serve chicken broth |
3 cups sliced fresh mushrooms |
4 ounces shredded swiss cheese |
3 cups chopped cooked chicken |
1 (6 ounce) jar marinated artichoke hearts, drained |
1/2 cup sun-dried tomato packed in oil, drained, chopped |
2 tablespoons chopped fresh parsley |
Directions:
1. Heat oven to 375°F Spray 2-quart casserole with nonstick cooking spray.
2. Cook rotini to desired doneness as directed on package.
3. Meanwhile, melt butter in large saucepan over medium-high heat. Add shallots; cook and stir 1 minute. Stir in flour; cook 30 seconds. With wire whisk, stir in broth. Add mushrooms. Bring to a boil. Cook 3 to 4 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese until melted.
4. Drain rotini. Add rotini, chicken, artichoke hearts, tomatoes and parsley to mushroom mixture; mix gently.
5. Spoon into spray-coated casserole. Bake for 25 to 30 minutes or until thoroughly heated and bubbly.
6. Garnish with fresh parsley.
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