Penne with Artichoke Hearts and Chicken Cream

Name: Penne with Artichoke Hearts and Chicken Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces mostaccioli pasta, uncooked; 8 ounces artichoke hearts canned, drained; 1 tablespoon olive oil; 4 ounces chicken breast halves, boneless, skinless cut into 1inch cubes; 1/2 cup milk, skim, evaporated; 2 tablespoons parsley leaves chopped fresh; 1/2 teaspoon dijon mustard with seeds; 1 x salt; 1 x black pepper freshly ground; 2 tablespoons parmesan, parmigiano-reggiano cheese, grated grated

Servings: persons

1
Prepare pasta according to package directions.
2
While pasta is cooking, squeeze as much water from the artichoke hearts as possible and cut each piece in half lengthwise.
3
Heat the oil in a large skillet over medium heat.
4
Add the chicken and artichoke hearts.
5
Saute, stirring frequently, until chicken is golden brown, about 6 minutes.
6
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.
7
Heat to boiling and boil until the liquid is reduced in volume by half.
8
Drain the pasta and transfer it to the skillet.
9
(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.)
10
Heat over low heat, stirring, until the pasta is mixed well with the sauce.
11
Add salt and pepper to taste; toss in Parmesan cheese if desired.
12
Divide between two serving bowls and serve immediately.

352

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 ounces mostaccioli pasta, uncooked, 8 ounces artichoke hearts canned, drained, 1 tablespoon olive oil, 4 ounces chicken breast halves, boneless, skinless cut into 1inch cubes, and more.

Yes, Penne with Artichoke Hearts and Chicken Cream falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!