Penne with Artichoke Hearts and Chicken Cream

60 minutes Prep: 15 minutes Cook: 35 minutes

176 calories per serving view nutrition facts

2 servings suggest servings

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Ingredients

8	ounces	mostaccioli	pasta, uncooked
8	ounces	artichoke hearts	canned, drained
1	tablespoon	olive oil
4	ounces	chicken breast halves, boneless and 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

Directions

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.

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Nutrition Facts

Serving Size 121g

Amount per Serving

Calories 176 45% of calories from fat

	% Daily Value*
Total Fat 9.0g	14%
Saturated Fat 2.0g	11%
Trans Fat 0.0g
Cholesterol 35mg	12%
Sodium 193mg	8%
Total Carbohydrate 9.0g	3%
Dietary Fiber 2.0g	9%
Sugars 4.0g
Protein 16.0g	33%

Vitamin A	10%		Vitamin C	14%
Calcium	18%		Iron	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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