Penne With Chicken, Artichokes, And Pesto Cream - cooking recipe

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 and pepper, to taste

Preparation

Cook pasta according to package directions. Drain and set aside.
Meanwhile, heat the oil in a large deep skillet over medium-high heat. Add the chicken and cook for 3-5 minutes, until golden all over. Add artichokes, tomatoes, cream, and pesto. Bring to a simmer and stir frequently for 3 minutes, or until the chicken is cooked through.
Fold in the cooked pasta and parmesan cheese. Cook 1 minute longer to heat through. Add more cream if neneed to thin out sauce. Season to taste with salt and pepper and serve.