Chicken Artichoke Toss

Submitted by ratherbeswimmin

"From Betty Crocker."

 

• Ready In: 45mins
• Ingredients: 11
• Serves: 6

ingredients

• 3 cups uncooked radiatore (nugget pasta)
• 1 (6 ounce) jar marinated artichoke hearts, undrained
• 1 lb boneless skinless chicken breast half, cut into 1/2-inch slices
• 3 cups sliced mushrooms
• 1 (7 ounce) jar roasted red peppers, sliced
• 3⁄4 cup chicken broth
• 1⁄2 cup dry white wine
• 1 tablespoon cornstarch
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 tablespoon chopped fresh parsley

directions

1. Cook pasta according to package directions; rinse and drain.
2. Drain the liquid from the artichokes into a large skillet; heat over medium-high heat.
3. Cook the chicken in the artichoke liquid for 3 minutes, stirring occasionally.
4. Add in the mushrooms; stir/saute 4-6 minutes until the chicken is light brown and no longer pink.
5. Stir in the artichokes and peppers.
6. Add broth, wine, cornstarch, salt, and pepper to a tightly covered container; shake to mix.
7. Gradually stir into chicken mixture.
8. Heat to boiling while stirring constantly.
9. Boil and stir x1 minute.
10. Toss with pasta; adjust seasoning to taste; sprinkle with parsley.