Penne With Artichoke Hearts And Chicken Cream

* Exported from MasterCook *

PENNE WITH ARTICHOKE HEARTS AND CHICKEN CREAM

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Pasta Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 oz Mostaccioli or Radiatore
-OR other medium pasta
-shape, uncooked
8 oz Canned artichoke hearts
- drained
1 tb Olive or vegetable oil
4 oz Boneless chicken breasts
-(without skin)
- cut into 1-inch cubes
1/2 c Evaporated skimmed milk
2 tb Chopped fresh parsley
1/2 ts Dijon mustard with seeds
Salt
Freshly ground pepper
2 tb Grated Parmesan cheese
-- (optional)

Prepare pasta according to package directions. While
pasta is cooking, squeeze as much water from the
artichoke hearts as possible and cut each piece in
half lengthwise.

Heat the oil in a large skillet over medium heat. Add
the chicken and artichoke hearts. Saute, stirring
frequently, until chicken is golden brown, about 6
minutes. Add the evaporated skimmed milk, parsley and
mustard to the pan and stir to remove the brown bits
from the bottom and sides of the pan. Heat to boiling
and boil until the liquid is reduced in volume by half.

Drain the pasta and transfer it to the skillet. (If
the skillet is not deep or large enough to hold both
the pasta and the sauce, return the pasta to the
cooking pot and add the contents of the skillet to the
pot.) Heat over low heat, stirring, until the pasta is
mixed well with the sauce. Add salt and pepper to
taste; toss in Parmesan cheese if desired. Divide
between two serving bowls and serve immediately.

Each serving provides: 413 Calories; 29.6 g Protein;
50.4 g Carbohydrates; 10.9 g Fat; 40.1 mg Cholesterol;
306 mg Sodium. Calories from Fat: 12%

Copyright National Pasta Association
(http://www.ilovepasta.org) (Reprinted with permission)



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