Ingredients for Penne With Chicken Artichokes And Pesto Cream
- Penne Pasta
- Olive Oil
- Boneless Skinless Chicken Breasts
- Artichoke Hearts
- Diced Tomatoes
- Heavy Cream
- Pesto Sauce
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
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How to Make Penne With Chicken Artichokes And Pesto Cream
- Cook 1 pound penne pasta according to package directions until al dente. Drain and set aside.
- While pasta cooks, heat 1 tablespoon olive oil in a large deep skillet over medium-high heat.
- Add 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes. Cook for 3-5 minutes, until golden brown on all sides.
- Add 1 (14-ounce) can artichoke hearts, drained and quartered, 1/2 cup sun-dried tomatoes (oil-packed, drained and chopped), 1/2 cup heavy cream, and 1/4 cup pesto.
- Bring to a simmer, stirring frequently, for 3 minutes, or until the chicken is cooked through and the sauce has thickened slightly.
- Stir in the cooked penne pasta and 1/2 cup grated Parmesan cheese.
- Cook for 1 minute, stirring constantly, to heat through and combine flavors.
- Add more heavy cream, 1 tablespoon at a time, if needed to reach desired consistency.
- Season generously with salt and freshly ground black pepper to taste.
- Serve immediately and garnish with extra Parmesan cheese and fresh basil (optional).
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
19g
Fat
79g
Carbs
29g
