Penne with artichoke hearts & chicken cream
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Penne with artichoke hearts & chicken cream
  Penne    Artichoke    Chicken    Pasta    Poultry    Creams  
Last updated 6/12/2012 12:50:15 AM. Recipe ID 11726. Report a problem with this recipe.
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      Title: Penne with artichoke hearts & chicken cream
 Categories: Pasta, Poultry
      Yield: 2 Servings
 
      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%
  
  




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Recipe ID 11726 (Apr 03, 2005)

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