Ingredients
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
Preparation
In 4-quart Dutch oven or stockpot, cook pasta as directed on package.
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.
Add cheese, salt and pepper; stir until cheese melts. Stir roasted red peppers and artichoke hearts into cheese sauce. Remove from heat.
Drain pasta; return to Dutch oven. Pour sauce over pasta. Add chicken; stir well to combine. Sauce will thicken upon standing.
