Penne With Chicken, Artichokes, and Pesto Cream Recipe
A Robin Miller recipe
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Cooking tools:
- Stove
- Pot
- Colander
- Skillet
- Measuring cup
- Measuring spoon
- Cutting board
- Chef's knife
- Spoon
- Spatula
- Can opener
- Serving bowl
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
- pepper
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