Ingredients:
6 ounces uncooked rotini pasta ( about 2 cups)
1/4 cup butter
3 large shallots, minced
1/4 cup all-purpose flour
1 (14 1/2 ounce) cans chicken broth
3 cups sliced fresh mushrooms
4 ounces shredded swiss cheese
3 cups chopped cooked chicken
1 (6 ounce) jars marinated artichoke hearts, drained
1/2 cup sun-dried tomatoes packed in oil, drained and chopped
2 tablespoons chopped fresh flat-leaf parsley
Directions:
Preheat oven to 375F.
Lightly butter a 2-quart casserole dish and set aside.
Cook rotini according to package directions and drain.
Cook shallots in butter in skillet for 1 minute, then add the flour, stirring to mix.
Whisk in the chicken broth gradually.
Add the mushrooms and bring to a boil.
Cook, stirring, until the mixture thickens, 3-4 minutes.
Remove from heat and add the cheese, stirring until the cheese melts and mixes in.
Stir in the cooked rotini, chicken, artichoke hearts, tomatoes, and parsley.
Pour the mixture into the casserole dish and bake for 25-30 minutes or until hot and bubbly.
Serve garnished with more chopped parsley if you like.
Servings: 6
Time preparation: 20 min.
Time total: 80 min.