Roasted Chicken and Artichoke Penne with Creamy Gouda Sauce

 

1

package (16 oz) penne pasta, cooked as directed on package

2

tablespoons unsalted butter

2

tablespoons all-purpose flour

2

cups fat-free (skim) milk

2

cups shredded smoked gouda cheese (8 oz)

Salt and pepper to taste

1/4

cup chopped roasted red peppers

1

can (14 oz) Progresso® artichoke hearts, drained, chopped

1

cup finely chopped roasted chicken

• 1 In 4-quart Dutch oven or stockpot, cook pasta as directed on package.
• 2 Meanwhile, in 3-quart saucepan, melt butter over medium heat. With whisk, beat in flour until well combined and mixture bubbles slightly. Beat in milk, cooking and stirring 7 to 8 minutes or until mixture is slightly thickened but not boiling.
• 3 Add cheese, salt and pepper; stir until cheese melts. Stir roasted red peppers and artichoke hearts into cheese sauce. Remove from heat.
• 4 Drain pasta; return to Dutch oven. Pour sauce over pasta. Add chicken; stir well to combine. Sauce will thicken upon standing.