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You are here: Home / Freezable / Creamy Baked Penne and Chicken with Artichokes, Tarragon and Lemon

June 10, 2011 By Kaitlin 10 Comments

Creamy Baked Penne and Chicken with Artichokes, Tarragon and Lemon

I have no idea why the concept of a food swap stresses me out so much. But trying to find a recipe for this month was so difficult! I finally found this recipe from a blog called The Bad Girl’s Kitchen; she has a whole section of freezer-friendly meals.
Ingredients (I was making 10 servings):
Salt
2 pounds penne
8 tablespoons olive oil
6 cans of artichoke hearts, rinsed and chopped
1 medium onion, minced
8 medium garlic cloves, minced  (about 8 teaspoons)
Zest from 1 lemon
1/4 cup unbleached all-purpose flour
2 cups low-sodium chicken broth
1 cup dry white wine
2 cups heavy cream
2 pounds chicken thighs
3 bay leaves
1 1/2 cups frozen peas
16 ounces shredded Italian cheese blend (about 2 cups)
3 tablespoons fresh lemon juice
Ground black pepper
3 tablespoons minced fresh tarragon leaves
that’s quite a few ingredients

To cook the pasta, boil water in a pasta pot over high heat. Add a tablespoon of salt and the pasta and cook for 5 minutes (it will be very al dente– they will cook fully in the oven later). Drain pasta in a colander and toss with two tablespoons olive oil. Set aside.
Prep your artichokes, onion, and garlic.
In a large pot, heat 6 tablespoons olive oil over medium heat. Add the artichokes, onion, and 1 teaspoon salt. Cook until the artichokes are lightly browned (about 10 minutes).
Add the garlic and lemon zest and cook for about 30 seconds. Stir in the flour and cook, stirring constantly, for 1 minute. Slowly whisk in the broth, wine, and cream.
Add the chicken and bay leaves and bring to a simmer. Reduce heat, cover, and cook for about 20 minutes, or until the chicken registers 160 degrees.
Remove from heat and discard the bay leaves. Remove chicken and set aside to cool. When cooled, shred into bite-sized pieces. Stir the chicken back into the sauce, adding the pasta, peas, 2 cups cheese and lemon juice. Stir until combined and season with salt and pepper.
I transferred these into tupperware dishes. I included a freezer bag of cheese and put them in the freezer.
To cook, thaw the meal in the refrigerator (about 24 hours). Add to a casserole dish and top with the cheese.
Preheat the oven to 400 degrees. Cover with aluminum foil sprayed with vegetable spray. Bake for 20 to 30 minutes.
Remove foil and bake for another 15 to 20 minutes. Sprinkle with tarragon and serve.
Whew. I heated up a tiny portion of this, just to make sure it was edible. Well, it was more than edible, it was really quite good! I was impressed with how much flavor was in the dish. Thanks for such a great recipe Bad Girl’s Kitchen!

Related posts:

Lemon Pepper Chicken with Creamy Artichoke & Sun Dried Tomato Pasta Freezer Friendly Spinach and Ricotta Stuffed Shells Orzo Pasta with Peas Lemon and Feta Avocado-Corn Chowder with Rotisserie Chicken

Filed Under: Freezable, Main Dish, Make Ahead, Pasta, Poultry, Weeknight Meal Tagged With: Artichoke Hearts, Chicken, Food Swap, Freezable, Garlic, Green Onions, Heavy Cream, Italian, Lemon, Make Ahead, Pasta, Peas, Tarragon, White Wine

Comments

  1. Erin says

    June 10, 2011 at 7:26 pm

    That may be a lot of ingredients, but they sure come together in a tasty looking dish!

    Reply
  2. cookinghealthyforme says

    June 10, 2011 at 9:21 pm

    I agree with the first poster…..it looks yummy!

    Reply
  3. Heike says

    June 15, 2011 at 2:05 am

    I will let you know how it tastes. Cooking for 10 definitely isn’t easy!!

    Reply
  4. Kelly says

    July 5, 2011 at 3:08 pm

    This looks absolutely delicious!! 🙂

    Reply
  5. Kiri W. says

    January 5, 2012 at 1:35 pm

    This looks so amazingly yummy! I love artichoke and pasta, what a great dish! 🙂 Now I want to have this *stat*!

    Reply
  6. Mama F says

    January 5, 2012 at 8:32 pm

    Looks super tasty. I love creamy pasts dishes. We will have to try it out! 🙂

    Reply
  7. S.V. says

    January 5, 2012 at 8:53 pm

    This looks fantastic… I love a meal that you can portion out for the freezer. Such a time saver for those days when you don’t want to cook.

    Reply
  8. claire @ the realistic nutritionist says

    January 5, 2012 at 8:57 pm

    You have the BEST recipes lately!! (Not like you didn’t before, of course :)) I love this pasta. It’s so fresh and looks so delicious.

    Reply
  9. Sandra says

    January 11, 2012 at 1:04 pm

    My daughter asked me the other day if we had any penne in the cupboard; I said yes. Guess what I’ll be making soon!!!

    Reply
  10. Michelle says

    January 27, 2012 at 12:13 am

    Looks delish! I’m going to try throwing in some sun-dried tomatoes too – love the idea of the artichoke hearts + tarragon. Will make it tonight and try to remember to report back!

    Reply

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