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How To make Penne with Artichoke Hearts and Chicken Cream
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%
Copyright National Pasta Association (http://www.ilovepasta.org) (Reprinted with permission)
How To make Penne with Artichoke Hearts and Chicken Cream's Videos
15-Minute Creamy Chicken Pasta! Better than the restaurant!
Make this restaurant-fancy creamy chicken pasta at home in just 15 minutes! And it's a tad lighter thanks to the creamy sauce WITHOUT the heavy cream!
FULL RECIPE ????
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???? MEDITERRANEAN SPICES:
???? EXTRA VIRGIN OLIVE OIL:
???? ITALIAN NOCELLARA EVOO:
???? SUN-DRIED TOMATOES:
???? PANS:
???? COOKBOOK:
INGREDIENTS:
???? Extra virgin olive oil (I used Nocellara Italian EVOO)
???? 8 ounces penne pasta, or pasta of your choice
???? Kosher salt
???? 1 pound boneless skinless chicken breast
???? 1 teaspoon black pepper
???? 2 teaspoons dried oregano
???? 3 large garlic cloves, minced
???? ¼ cup chopped sun-dried tomatoes
???? 1 cup cherry or grape tomatoes
???? 1 15-ounce can artichoke hearts, drained
???? 1 cup whole milk (or non-dairy alternative such as cashew cream)
???? 2 tablespoons all-purpose flour
???? 1 cup grated Parmesan cheese
???? 2 cups packed baby spinach
???? ¼ cup fresh parsley, chopped, for garnish
⏱️TIMESTAMPS⏱️
0:00 Intro
0:12 Prepping the chicken
035 Cooking the penne pasta
0:49 Cooking the chicken
1:24 Chopping up sun dried tomatoes
1:39 Adding in the flavor makers
2:00 Let's make this pasta creamy!
2:35 Finishing up the sauce
2:50 Draining pasta and adding it in
3:17 Taste test
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Artichoke Pasta
Bright, fresh, and bursting with flavor, Artichoke Pasta is one of my favorite dinners to make when I’m craving Italian. I always keep a couple bags of artichoke hearts in the freezer just for this recipe, I love it that much.
FULL RECIPE HERE:
Creamy Chicken Sun Dried Tomato Pasta
This Creamy Chicken Sun Dried Tomato Pasta is packed with gorgeous flavour and couldn’t be easier to make! Chris x
FULL RECIPE POST:
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Chicken Spinach Artichoke Pasta ???? #recipe #dinner #pasta #food
Chicken, Spinach & Artichoke Pasta ( Easy )
Chicken, Spinach & Artichoke Pasta ( Easy )
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How to cook Chicken Breasts with Artichoke Hearts
I demonstrate how to make this chicken recipe found in one of my favorite Italian cookbooks. It's a simple dish, easy to make, and delicious. I chose to make mine with penne pasta.
See the full recipe on my web site at:
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