When I had Brinleyanne, my friend Hillary brought me the yummiest dinner. It came on the perfect day. Brooks was out of town, Brinley was just 5 days old, and the kids and I had a rough day. It was my first day at home...totally alone without help to start the morning. We were all in a rush to get 3 kids ready and out the door for school by 8:45. It was a mess to say the least. I was running on little to no sleep. It had been 3 1/2 years since I had a new baby...Luckily my Mom came down to help me for a bit and even cleaned my house. Then Hill saved the day with this dinner, which hit the spot.
Since then I hounded Hill for the recipe. I was so excited to make it for my family. It is one of those meals that comes together pretty quickly...but yet tastes divine. If you want to make this vegetarian, use veggie broth and omit the chicken. It would still ahve really great flavor!
1 lb. penne pasta
6 TB butter
6 TB flour
14 oz can of chicken broth
1½ cup half and half
1½ cup Parmesan cheese
2 chicken breast, cut into small cubes
¼ tsp. pepper
1 tsp. dried basil
1 tsp. crushed garlic
½ cup chopped artichoke hearts
Sun dried tomatoes
1 cup Parmesan cheese
Preheat oven to 350 degrees
Cook Penne according to package. Drain and pour into a large oven proof dish.
Sauté chicken in olive oil, season to taste. (I use minced garlic, salt and pepper)
Melt butter, stir in flour and add broth. Cook, stirring over medium heat until thickened. Add half and half and heat through. Remove from heat and add 1 ½ c. of Parmesan cheese, pepper, basil and garlic. Stir until cheese is melted.
Add chicken, artichokes, pine nuts and sun dried tomatoes to pasta. Pour sauce over and toss.
Top with remaining Parmesan cheese and bake for 15 min.