Tuesday, April 13, 2010

Chicken Penne with Artichokes, Tomatoes, and Pesto Cream

Found this in Robin Rescues Dinner, online here.

Chicken Penne With Artichokes, Tomatoes and Pesto Cream
12 ounces penne pasta I used a whole box of rotini
1 tablespoon olive oil
2 boneless, skinless chicken breast halves (6 ounces each), cubed
1 (14-ounce) can artichoke hearts, drained and halved
1 (14-ounce) can diced tomatoes, drained
1 cup heavy cream, or more as necessary
1/2 cup prepared basil pesto
1/4 cup grated Parmesan cheese
Salt and freshly ground black pepper
Cook the pasta according to the 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 to 5 minutes, until golden brown on all sides. Add the artichoke hearts, tomatoes, cream and pesto and bring to a simmer. Simmer, stirring frequently, for 3 minutes, or until the chicken is cooked through and no longer pink on the inside.
Fold in the cooked pasta and Parmesan cheese and cook for 1 minute to heat through, adding more cream or a little water if necessary to create a thinner sauce. Remove from the heat and season to taste with salt and pepper.
Serves 4.
Source: Robin Rescues Dinner by Robin Miller (Clarkson Potter; $19.99)
This was EXCELLENT. It was so easy to make too, the hardest thing was cooking the pasta or maybe cubing the chicken. I planned to make the suggested frisee, watercress, and pear salad as an accompaniment, but my frisee had gone bad, so no dice... I served with a regular salad, though. BAJ enjoyed this one too, but we couldn't get The Boy to even try his. This made a LOT, so I'll be bringing the leftovers in for lunch club.

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