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Penne With Artichoke Hearts And Chicken Cream

A home-style Penne With Artichoke Hearts And Chicken Cream made with Olive Or Vegetable Oil, Boneless Chicken Breasts, Evaporated Skimmed Milk, and Parmesan Cheese. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 tbsp
• 4 oz
• 1/2 cup
• 2 tbsp

Method (preview)

1. 1

   Heat the oil in a large skillet over medium heat.

2. 2

   Add the chicken and artichoke hearts.

3. 3

   Saute, stirring frequently, until chicken is golden brown, about 6 minutes.

4. 4

   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.

5. 5

   Heat to boiling and boil until the liquid is reduced in volume by half.

6. 6

   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.

7. 7

   Add salt and pepper to taste; toss in Parmesan cheese if desired.

8. 8

   Divide between two serving bowls and serve immediately.