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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)
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Chicken, Spinach & Artichoke Pasta ( Easy )
Chicken, Spinach & Artichoke Pasta ( Easy )
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Recipe Penne With Chicken, Prosciutto, Artichoke and Sun-Dried Tomatoes
Recipe - Penne With Chicken, Prosciutto, Artichoke and Sun-Dried Tomatoes
INGREDIENTS:
●3 tablespoons butter
●3 garlic cloves , minced
●3 tablespoons marsala wine
●1 pint heavy cream
●6 ounces parmesan-romano cheese mix
●1 tablespoon cornstarch
●1 tablespoon Dijon mustard
●1 tablespoon fresh rosemary , minced
●1 teaspoon fresh thyme , minced
●1/2 teaspoon salt
●1/2 teaspoon cayenne pepper
●4 ounces prosciutto , chopped
●1 (6 ounce) package grilled chicken breast strips
●8 -10 large shrimp , raw
●1 (16 ounce) can artichoke hearts , drained and chopped
●10 -12 sun-dried tomatoes (NOT the oil-packed variety)
●2 cups penne rigate, cooked (1/2 lb. uncooked)
●1 cup parmesan cheese , grated
●1 1/2 teaspoons paprika
Alfredo Chicken Pasta with Artichoke Hearts
Alfredo Chicken Pasta with Artichoke Hearts
The sauce:
4 Tbsp butter
1 pint half and half
1/2 tsp salt
1/2 tsp black pepper
4 ounces fresh grated Romano cheese
1/2 tsp cayenne pepper (less if you’re afraid of spicy food)
The other ingredients:
1 1/2 Tbsp butter
1 c sliced mushrooms
1/8 c sun dried tomatoes, dried (sold in a small bag, normally found in produce section)
small jar (about 7 ounces) marinated artichoke hearts, drained
24 ounces grilled or cooked chicken which has been seasoned with rosemary and garlic, sliced or chopped
1 ounce heavy cream
10 ounces bow tie or pasta of your choice, cooked and drained well
For the sauce, melt butter in a saucepan over medium heat; add cream, salt and pepper and bring to a boil. Remove from heat and add cheese and cayenne pepper. Mix well and set aside to keep warm.
In a large skillet over medium heat, melt butter then sauté mushrooms and sun dried tomatoes for one minute. Add drained artichoke hearts and sliced chicken and stir gently to heat throughout. Add cream then mix in the pasta. Add sauce to skillet and stir everything gently to coat it evenly.
ARTICHOKE CHICKEN PASTA
ARTICHOKE SPINACH PASTA
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Ingredients:
6 Tbsp unsalted butter, divided
10 oz fresh spinach (if using frozen, squeeze out the juices before using)
4 oz cream cheese, cut into pieces
1 cup (8 oz) sour cream
1 cup shredded parmesan cheese
2 cans (15 oz each) quartered artichoke hearts (not marinated), well drained
4 oz can diced jalapeños, drained (optional)
1 large or 2 small garlic cloves pressed
16 oz penne pasta with 1 cup reserved pasta cooking liquid
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Spinach Artichoke Chicken Alfredo Baked Ziti
This Spinach Artichoke Chicken Alfredo Baked Ziti Recipe makes a wonderful dinner and is easier to make than you think! An easy homemade alfredo sauce tossed with chicken, spinach, artichokes and pasta then baked to perfection.
Printable Recipe:
Baked Penne - Home & Family
Host of “America’s Test Kitchen,” Julia Collin Davison is in the kitchen preparing a delicious pasta dish of baked penne with artichokes and garlic cream sauce.
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