Penne with Artichoke Hearts and Chicken Cream
 
national pasta association 
 
yield: 2 servings 
 
8 oz.  penne, uncooked
1   8oz can artichoke hearts, drained (about 1 cup)
1 Tbsp  olive or vegetable oil
4 oz.  boneless, skinless chicken breasts, cut into 1-inch cubes (about
3/4 cup 
1/2 cup  evaporated skimmed milk
2 Tbsp  chopped fresh parsley
1/2 tsp  dijon mustard with seeds
  salt and freshly ground pepper to taste
2 Tbsp  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. 
 
-- 
(ID: 3932) Mirror: rec.food.recipes: Tue, Jan 18, 2005


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