CREAMY CHICKEN, ARTICHOKE, SUN DRIED TOMATO AND PEA CASSEROLE
Steps:
- Preheat oven to 350 degrees. Cook farfalle in boiling, salted water until just al dente, 8 or 9 minutes. Do not cook too long or pasta will become mushy during baking. While pasta cooks, heat oil in large nonstick saucepan or dutch oven and saute shallot and garlic for 2 to 3 minutes. Stir in next nine ingredients, mixing well. Stir in 1/4 cup of the fontina and 1/2 cup of the parmesan, mixing well. Add salt and pepper to taste. Heat on low just to warm. Add cooked and drained pasta and mix well. Pour into a lightly greased casserole dish and spread out evenly. Bake in preheated oven 30 minutes or until bubbly. Sprinkly evenly with remaining fontina and parmesan and return casserole to oven under broiler until cheese melts and is lightly browned.
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Amirtex1600tg
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Chinitz Jovan
[email protected]Made this last night and it was a hit! My family loved it. It was easy to make, and the ingredients were easy to find. The sauce was creamy and flavorful, and the chicken was moist and tender. I will definitely be making this again.
Nowa Snow
[email protected]This creamy chicken casserole was an absolute delight! The combination of artichoke hearts, sun-dried tomatoes, and peas created a symphony of flavors that tantalized my taste buds. The chicken was cooked to perfection, tender and juicy, and the crea