Recipe by Douglas J. Patrick
"This is a little something special I came up with. It consists of white meat chicken smothered in bacon, mushrooms, artichokes, olives and mushrooms in a creamy sauce. Serve over cooked penne pasta, if desired."
Watch video tips and tricks
fresh mushrooms, sliced
skinless, boneless chicken breast halves - cooked and cubed
1 (6.5 ounce) jar
marinated artichoke hearts, drained
1 (10.75 ounce) can
condensed cream of mushroom soup
1 (6 ounce) can
black olives, drained
grated Parmesan cheese
salt and pepper to taste
1 (6 ounce) package
feta cheese, crumbled
This recipe was amazing! Its not the healthiest of recipes but it tasted wonderful and my friends and I all agreed that it desevered 5 stars. I made only a couple slight changes: I cooked the chicken breasts in olive oil with Italian seasoning before cutting into pieces. I used herb and garlic feta cheese and sliced olives. The name of the recipe really should be Arti-Cheesy Chicken Pasta as the Penne pasta is not listed in the ingredients and should be. I used approximately 20oz. of Penne pasta. One of my friends recommend that I double the garlic next time. Serve with a side of green salad topped with balsamic vinaigrette.
No one in my family liked this, including me and I like just about everything.
My cousin made this dish for us and all six of us loved it! A bit salty because of the bacon and soup. Also, try using 1/2 of the cream or substitute milk for half of the cream because it is very rich. A very filling dish all by itself.
This sauce was VERY good. I omitted the artichoke hearts because I don't like them. I used herb and garlic feta and turkey bacon, as we don't eat red meat.
Very awesome sauce, I think you could probably use most any variation of things and it'd still come out wonderful. Next time I will probably use a little less feta, and maybe some parmesan or something. Very yummy indeed.
Wow, this was really good, its not very often that I find a recipe that my husband enjoys as much as I do. I love cooking, and although this took quite a bit of time to prepare it was well worth the wait, while it was simmering I added 1.5 Tablespoons of italian seasoning, and some pepper. The recipe didn't say how to cook your chicken or whether or not to cut it up. I boiled my raw chicken breasts for 20 minutes and cut them into bite size pieces before adding into the recipe, anyways this was great and anyone thinking about trying.... SHOULD.
Yummy! I did lighten my version by subbing chicken broth for the cream soup, and a little white wine and milk for the heavy cream. Wait to salt after adding feta as it can be pretty salty itself. Served over bowtie pasta -we were extremely happy!!
This was very good, but I made a few changes. Instead of artichoke hearts I put in broccoli florets and I used turkey bacon and half and half to cut out some of the fat. I served it over pasta. Very yummy.
Tons of flavor - great dish! Made as written except I left the olives out (personal taste)
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 465
Get the season’s best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
See how to make 5-star sautéed chicken that’s great for fajitas.
What's cooking in Pearland, Texas? A sweet-and-savory fusion dish.
Try Chef John’s version of a wildly popular Vietnamese dish.