Ingredients
- 1 lb. penne pasta
- 8 oz. artichoke hearts, drained
- 1 TB olive oil
- 12 oz. diced rotisserie chicken (optional)
- 1 cup heavy cream
- 2 TB fresh parsley, chopped
- 1 tsp. Dijon style mustard
- salt and pepper to taste
- 1/4 cup parmesan cheese
Heat oil in skillet over medium heat. Add chicken and artichokes and sauté’ stirring frequently. Add cream, mustard, salt, pepper to pan and reduce liquid by half. Toss in parmesan cheese, parsley and penne.