Creamy Chicken Artichoke Penne

Instructions

1. 1

   Use dry penne with a 9-minute package cooking time. Drain canned artichoke hearts, measure 400 g and quarter them. Mince the garlic and cut the cream cheese into small pieces; use finely grated Parmesan. Cut the raw chicken into strips about 5 mm thick.

2. 2

   Heat the olive oil in a deep 30 cm skillet over medium-high heat for 30 seconds. Add the chicken and cook uncovered for 2 minutes, stirring frequently; it will finish cooking with the pasta. Add the garlic and stir for 30 seconds.

3. 3

   Add the dry penne, artichokes, 500 ml water, 250 ml milk, Italian seasoning, salt and pepper. Stir thoroughly, cover and increase to high heat. Bring just to a gentle boil, about 3 minutes, then immediately reduce to medium-low.

4. 4

   Simmer gently with the lid slightly ajar for the package's 9-minute cooking time, stirring thoroughly every 2 minutes to prevent sticking. Keep the penne mostly beneath the liquid. Check that the pasta is tender and the thickest chicken strip reaches 165°F/74°C on a food thermometer.

5. 5

   Reduce to low heat and remove the lid. Stir in the cream cheese and Parmesan for about 1 minute, until melted and the sauce coats the pasta without free liquid pooling underneath. Divide among four bowls.