1 lb. pasta ( any style)
2 8 oz. cans artichoke hearts
3 tbsp. of olive oil
½ lb. boneless chicken breasts
½ cup skim milk
¼ cup parsley
¼ cup dijon mustard
¼ cup parmesan cheese
salt & pepper to taste
1. Cook pasta in salted water for 8 minutes.
2. In large skillet cook chicken, artichokes and mustard in
olive oil until chicken is golden brown. Stir in milk and
parsley. Heat until liquid is reduced in half.
3. Drain pasta and add to skillet and mix well. Toss in
parmesan
cheese and salt and pepper.