Low Fat Penne with Artichoke Hearts and Cream Sauce Recipe

Recipe Category: Sauce


Low Fat Penne With Artichoke Hearts And Cream Sauce Recipe


  • 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
  • Method

  • Prepare pasta according to package directions.
  • While pasta is cooking, squeeze as much water from artichoke hearts as possible; halve each piece lengthwise.
  • 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.
  • 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.
  • Full List of Sauce Recipes
    Full List of Cream-Sauce Recipes

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