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Penne With Artichoke Hearts And Cream Sauce

main dishes, pastanoodle

8 ounces mostaccioli or radiatore
--or other medium pasta shape
8 ounces artichoke hearts; drained
1 tablespoon olive or vegetable oil
4 ounces boneless skinless chicken breasts
--cut into 1-inch cubes
1/2 cup evaporated skim milk
2 tablespoons chopped fresh parsley
1/2 teaspoon dijon mustard with seeds
salt; to taste
freshly ground black pepper; to taste
2 tablespoons grated fat-free parmesan cheese; optional

1. Prepare pasta according to package directions. While pasta is cooking, squeeze as much water from artichoke hearts as possible; halve each piece lengthwise.

2. In large skillet, over medium heat, heat oil. Add chicken and artichoke hearts. Saute, stirring frequently, about 6 minutes, until chicken is golden brown. Add evaporated milk, parsley and mustard to pan; stir to remove brown bits from bottom and sides of pan. Heat to boiling; boil until liquid is reduced by half.

3. Drain pasta, transfer to skillet. (If skillet is not deep or large enough to hold both pasta and sauce, return pasta to cooking pot and add contents of skillet to pot.) Heat over low heat, stirring, until pasta is mixed well with sauce. Add salt and pepper; toss in Parmesan cheese. Divide between 2 bowls and serve immediately.

Makes 2 servings. Preparation time: 15 minutes. Cooking time: 20 minutes.

Per serving: About 641 cal, 30 g pro, 103 g car, 10 g fat, 14% cal from fat, 35 mg chol, 522 mg sod, 7 g fiber.

Busted by Gail Shermeyer <>

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Contributor: Low-Fat Meals, Vol. VI, #3

Yield: 2 servings

Preparation Time: 0:00

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