Creamy Chicken, Artichoke, Sun-Dried Tomato and Pea Casserole

By gvcathy

Ingredients

• 1 - 16oz box farfalle (bowtie) pasta
• 1 tblsp olive or canola oil
• 1/2 cup finely chopped shallots
• 2 cloves of garlic, minced
• 1 tblsp dried, salt free Italian seasoning blend
• 4 roasted boneless chicken breasts, purchased from deli to save time and cut in 1 inch dice
• 1 can lower sodium, lower fat cream of chicken soup
• 1 cup lowfat milk
• 2 cups low sodium chicken broth
• 1 cup low fat sour cream
• 1 16oz can artichoke hearts, drained and chopped
• 1 1/2 cups frozen green peas
• 1/2 cup finely chopped sun dried tomatoes, not oil packed
• 1/2 cup grated fontina cheese
• 1 cup grated parmesan cheese
• Salt and pepper to taste

Details

Servings 10
Preparation time 30mins
Cooking time 30mins
Adapted from cooking.com

Preparation

Step 1

Preheat oven to 350 degrees F. Cook farfalle in boiling, salted water until just al dente, 8 or 9 minutes. Do not cook too long or pasta will become mushy during baking.

While pasta cooks, heat oil in large nonstick saucepan or dutch oven and saute shallot and garlic for 2 to 3 minutes. Stir in next nine ingredients, mixing well. Stir in 1/4 cup of the fontina and 1/2 cup of the parmesan, mixing well. Add salt and pepper to taste. Heat on low just to warm. Add cooked and drained pasta and mix well. Pour into a lightly greased casserole dish and spread out evenly. Bake in preheated oven 30 minutes or until bubbly.

Sprinkle evenly with remaining fontina and parmesan and return casserole to oven under boiler until cheese melts and is lightly browned.