Penne with Artichoke Hearts and Chicken Cream

Directions

1. 1

   8 oz Mostaccioli or Radiatore -OR other medium pasta -shape, uncooked 8 oz Canned artichoke hearts - drained 1 tb Olive or vegetable oil 4 o

2. 2

   While pasta is cooking, squeeze as much water from the artichoke hearts as possible and cut each piece in half lengthwise

3. 3

   Heat the oil in a large skillet over medium heat

4. 4

   Add the chicken and artichoke hearts

5. 5

   Saute, stirring frequently, until chicken is golden brown, about 6 minutes

6. 6

   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

7. 7

   Heat to boiling and boil until the liquid is reduced in volume by half

8. 8

   Drain the pasta and transfer it to the skillet