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Penne Pasta w/Chicken & Artichokes




Source of Recipe


lawlessk (EDC)


List of Ingredients




1/2 pound penne pasta, raw
1-1½ cup artichoke hearts, drained
1 tbsp. olive oil
1 cup diced cooked chicken
1 can evaporated milk
2 tbsp. chopped fresh parsley
1 tbsp. Dijon mustard with seeds
salt & pepper to taste
1/4 cup grated parmesan
2 - 3 tbsp. toasted pine nuts

Recipe



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. Sauté, stirring frequently, until chicken is golden brown, about 6 minutes. Add the evaporated 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. 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. Serve immediately.