Penne With Chicken, Artichokes, And Pesto Cream
- 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
- Cook pasta according to package directions. Drain and set aside.
- 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.
- 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.
penne pasta, olive oil, chicken breasts, hearts, tomatoes, heavy cream, pesto sauce, parmesan cheese, salt
Taken from www.food.com/recipe/penne-with-chicken-artichokes-and-pesto-cream-383918 (may not work)