Mediterranean Baked Chicken

Ingredients

• 6 ounces uncooked rotini pasta (spiral pasta)
• 1/4 cup butter or margarine
• 3 large shallots, minced
• 1/4 cup flour
• 1 (14 1/2 ounce) can ready-to-serve chicken broth
• 3 cups sliced fresh mushrooms
• 4 ounces shredded swiss cheese
• 3 cups chopped cooked chicken
• 1 (6 ounce) jar marinated artichoke hearts, drained
• 1/2 cup sun-dried tomato packed in oil, drained, chopped
• 2 tablespoons chopped fresh parsley

Directions

1. 1

   Heat oven to 375°F Spray 2-quart casserole with nonstick cooking spray.

2. 2

   Cook rotini to desired doneness as directed on package.

3. 3

   Meanwhile, melt butter in large saucepan over medium-high heat. Add shallots; cook and stir 1 minute. Stir in flour; cook 30 seconds. With wire whisk, stir in broth. Add mushrooms. Bring to a boil. Cook 3 to 4 minutes or until thickened, stirring occasionally. Remove from heat; stir in cheese until melted.

4. 4

   Drain rotini. Add rotini, chicken, artichoke hearts, tomatoes and parsley to mushroom mixture; mix gently.

5. 5

   Spoon into spray-coated casserole. Bake for 25 to 30 minutes or until thoroughly heated and bubbly.

6. 6

   Garnish with fresh parsley.