Shelly's Recipe

CHICKEN ARTICHOKE PASTA

Category: Pasta - Chicken

3 cups bow tie pasta, cooked al dente
1 (6 oz) jar marinated artichoke hearts, chopped, reserve marinade
1 lb chicken breasts, cubed
3 cups sliced mushrooms
1 (7 oz) jar roased red peppers, diced
1 cup chicken broth
1/2 cup dry white wine
1 tbsp cornstarch
1/2 tsp salt andpepper
1 tsp dried parsley
Grated parmesan cheese

While pasta is cooking, warm reserved liquid in a large skillet. Add chicken and cook 6 minutes. Stir in sliced mushrooms and continue to cook for 6 minutes. Stir in artichoke hearts and red peppers.

In a container with a tight-fitting lid, blend together broth, wine, cornstarch, salt and pepper. Shake until well mixed. Gradually add mixture to chicken. Turn up heat and allow to boil, stirring constantly for about 2 minutes. Toss mixture with drained pasta and parsley. Sprinkle with cheese. Serve warm. Serves 4