Penne With Chicken, Artichokes, and Pesto Cream Recipe - Food.com
A Robin Miller recipe
Ingredients
- 12 ounces penne pasta
- 1 tablespoon olive oil
- 12 ounces boneless skinless chicken breasts, cut into 1 inch pieces
- 14 ounces artichoke hearts, drained and halved
- 14 ounces diced tomatoes, drained
- 1 cup heavy cream
- 1/2 cup pesto sauce
- 1/4 cup parmesan cheese
- salt and pepper, to taste
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