Serves 4

Prep time 10 min.

Cook time 25 min.


6 oz dry linguine pasta [or whole grain linguine]

1 pkg. frozen artichoke hearts, 8 to 9 oz.

4 boneless, skinless chicken breast halves, about 1 1/2 lb.

2 tsps. lemon pepper seasoning

1 Tbsp. olive oil

¼ cup water

1 can (12oz.) nonfat evaporated milk

8 oz cream cheese, cut into cubes and softened

¼ cup grated Parmesan cheese, divided

¼ tsp. salt

¼ tsp. black pepper

1 can (14.5oz.) Del Monte® French Style Seasoned Green Beans with Roasted Garlic, drained

lemon, wedges, optional


  1. Cook pasta according to package directions, adding artichoke hearts last 5 minutes of cooking; drain. Cover and keep warm.

  2. Meanwhile, season both sides of chicken breasts with lemon pepper seasoning. Heat oil in large skillet over medium-high heat. Cook chicken 10 to 12 minutes or until no longer pink inside, turning once (reduce heat to medium, if necessary, to prevent overbrowning). Remove chicken to cutting board. Slice chicken. Cover and keep warm.

  3. Add water to skillet, stirring to scrape up browned bits. Add evaporated milk, cream cheese, 3 Tbsp. Parmesan cheese, salt and pepper. Whisk constantly over medium heat 3 to 5 minutes or until cheese is melted and sauce begins to thicken.

  4. Add pasta mixture and green beans to skillet. Cook 2 minutes or until heated through. Divide pasta mixture among 4 shallow bowls. Top each serving with one chicken breast and remaining Parmesan cheese. Serve with lemon wedges, if desired.

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