The “Fruity Banger” is for you if you’re looking for the ideal beverage to get the job done and enjoy fruity flavors. Everything is fruit and happy.
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 skinless, boneless chicken breast halves – cut into 1 inch cubes
- 1 (8 ounce) can artichoke hearts in water, drained
- 8 fresh mushrooms, sliced
- ¾ (6 ounce) can black olives, drained and chopped
- 1 pinch paprika
- 1 tablespoon olive oil
- 10 ounces penne pasta
- 2 cups homemade bechamel sauce
Instructions
- Cook pasta in a large pot of boiling water. Drain.
- Heat olive oil in pan over medium heat. Saute chicken pieces until chicken is light-to-golden brown in color.
- 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.
- 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
| Calories | 599 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 49 mg |
| Dietary Fiber | 6 g |
| Protein | 31 g |
| Saturated Fat | 5 g |
| Sodium | 847 mg |
| Sugars | 8 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
We loved this recipe! I did make some changes to “spice it up” a bit. I sauted 2-3 tsp of chopped onion in olive oil until tender and then added 3 cloves of minced garlic and sauted about 1 more minute. I added this to the meat mixture. I substituted leftover turkey for the chicken, because that is what I had. I used marinated artichokes and canned mushrooms. I substituted Kalamata olives for the black olives. We love Kalamata olives! I also added 1/2 tsp Italian seasoning. We loved this dish.
I made this recipe tonight following the instructions for the Bechamal sauce on this site. It was the first time I’ve made it, & honestly I thought it was totally tasteless!
yum..
I found this to be pretty bland, and the bechamel sauce not acting as a good pasta sauce. I think my husband and I would prefer an alfredo or butter sauce instead. I had to add more salt after cooking in order to eat. I’m wondering if marinated artichoke hearts would help give this more flavor OR sundried tomatoes would be tasty.
My husband and kids liked this even though they all dislike mushrooms! Victory! For my bechamel I use 1 cup stock from bullion, 1 cup cold milk + 1 Tbsp cornstarch, 2-3 T grated gruyere cheese. I also added 1 Tbsp lipton onion soup mix instead of salt or grated onion. The other reviews wondered about calories – it’s the olives and artichokes, both higher in fats. I agree that bacon would be yummy, but there goes the low-fat option…
Really really good! i made it exactly as authored, but used a different Bechamel Sauce recipe than the one linked beneath the chicken recipe, and i loved the subtlety of the flavor.
I think the success of this recipe depends on your bechamel sauce. I added garlic and sundried tomatoes. Good base recipe.
I just read the ingredients and i cant understand why is this dish high on calories? 22 grams fat and 70 grams carbs!!! did i miss something? coz i had it before in a restaurant and i can understand that it can be fatty from the white sauce, so i guess it depends on the method a one will take to prepare the homemade beshamel sauce. anyway its a very delicious dish.
I made this today; it was good. I may have used more chicken than the recipe called for since I used the whole package; we like meat in our family. I used whole wheat penne to counteract all the extra meat. Next time I will add bacon to this for more flavor. This is a great one pot dinner for a crowd.
Very good!
Thanks MARBALET, this was fast, very good and easy. I tossed in a handful of chopped green olives just for color.
We usually have either a marinara or alfredo sauce. This was a nice change of pace. Very tasty!!
Excellent! Really tasty. I used the Bechemel Sauce posted by Holly and really liked it. That recipe makes 1.5 C, which I think is the perfect amount for this recipe. You could easily leave out the chicken for vegetarians and still have a really great meal.
I have made this many times. For family and friends, small dinner parties to just a everyday meal. It’s easy and really good.
This was a very tasty dish. Next time I’ll use regular pasta instead of wheat! And, I think I’d rather have green olives instead of black olives. Even better day two – cold!!!!!
My husband liked this better than me that’s why I gave it 3 stars. I had to add a lot of additional seasonings to this dish and then I thought the pasta just kind of dulled it. Liked the sauce though.
I love this recipe! The sauce is creamy and goes perfectly with the ingredients. It is my all time favorite dish!
I changed this a bit to suit my taste, I added a few strips of bacon with the chicken, added Italian seasoning to the sauce as several other reviews said it needed more taste, garlic, and shrimp. Topped it with parmesan cheese and side of garlic bread! YUMMMM
Just ok, I expected it to have more flavor. I think it definitely needs a little something extra…not one I’d make again.
This was a tasty recipe. I added some garlic when I cooked the chicken, and omitted the onion from the bechamel sauce. Definitely good enough for company, but easy enough for a weekday meal.
Really good. I will definitely make this recipe again. I thought the flavor was wonderful, although next time I will add a little garlic and see how that tastes.