Chicken Broccoli Pasta With Sundried Tomatoes

Okay I should warn you that I sort of made this recipe up, but it turned out pretty well. There's a dish at Macaroni grill with sundried tomatoes that I love so I tried to make my own watered-down Jenny version.

pre-cooked grilled chicken strips
1 cup frozen broccoli
1 cup sundried tomatoes
approx. 10 oz. penne or bowtie pasta
3 Tbsp butter
3 Tbsp flour
1 1/2 cups milk

Cook pasta according to package directions. Add frozen broccoli for the last 3 minutes of cook time.

For the sauce, melt the butter in a skillet then add flour and stir until well combined. Pour in milk and stir. Add chicken and sundried tomatoes and cook until heated through.

Combine once both are finished and stir.

Artichoke Chicken

12 Chicken Breast halves

1 lb. Fresh Mushrooms

9 oz can Artichoke hearts (not the marinated variety)

1/2 C Orange juice

Pasta or Rice as a side dish

1/2 C Olive Oil

1/2 C Butter

Flour

Salt

Pepper

2 Large Garlic CLoves, minced.

Directions:

Cute the chicken in bite sized pieces and coat with flour, salt and pepper.  Melt butter in a skillet, and add oil and garlic. Add coated chicken pieces a few at a time and fry until golden brown.  Place chicken in a roasting pan. Saute whole mushrooms in the same skillet and layer them over the chicken.  Cut artichokes in bite sized pieces and layer them over the mushrooms.  Pour orange juice over all. Bake at 350 degrees for one hour. Serve with buttered pasta or rice on the side.