Penne With Chicken, Artichokes, and Pesto Cream |
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Prep Time: 0 Minutes Cook Time: 25 Minutes |
Ready In: 25 Minutes Servings: 4 |
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A Robin Miller recipe Ingredients:
12 ounces penne pasta |
1 tablespoon olive oil |
12 ounces boneless skinless chicken breasts, cut into 1 inch pieces |
14 ounces artichoke hearts, drained and halved |
14 ounces diced tomatoes, drained |
1 cup heavy cream |
1/2 cup pesto sauce |
1/4 cup parmesan cheese |
salt and pepper, to taste |
Directions:
1. Cook pasta according to package directions. Drain and set aside.
2. Meanwhile, heat the oil in a large deep skillet over medium-high heat. Add the chicken and cook for 3-5 minutes, until golden all over. Add artichokes, tomatoes, cream, and pesto. Bring to a simmer and stir frequently for 3 minutes, or until the chicken is cooked through.
3. Fold in the cooked pasta and parmesan cheese. Cook 1 minute longer to heat through. Add more cream if neneed to thin out sauce. Season to taste with salt and pepper and serve.
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