Chicken-Artichoke Toss
Ingredients
3 cups uncooked radiatore (nugget) pasta (9
ounces)
1 (6 ounce) jar marinated artichoke hearts -- undrained
1 pound skinless boneless chicken breast halves -- cut into 1/2-inch slices
3 cups sliced mushrooms (8 ounces)
1 (7 ounce) jar roasted red peppers -- sliced
3/4 cup chicken broth
1/2 cup dry white wine (or nonalcoholic)
OR
1/2 cup apple juice
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley
ounces)
1 (6 ounce) jar marinated artichoke hearts -- undrained
1 pound skinless boneless chicken breast halves -- cut into 1/2-inch slices
3 cups sliced mushrooms (8 ounces)
1 (7 ounce) jar roasted red peppers -- sliced
3/4 cup chicken broth
1/2 cup dry white wine (or nonalcoholic)
OR
1/2 cup apple juice
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley
Methods/steps
Cook and drain pasta as directed on package
Drain liquid from artichokes
into 10-inch skillet; heat over medium-high heat
Cook chicken in liquid 3
minutes, stirring occasionally
Stir in mushrooms
Cook 4 to 6 minutes,
stirring occasionally, until chicken is light brown and no longer pink
Stir in artichokes and peppers
Shake broth, wine, cornstarch, salt and pepper in tightly covered
container
Gradually stir into chicken mixture
Heat to boiling, stirring
constantly
Boil and stir 1 minute
Toss with pasta
Sprinkle with
parsley
Drain liquid from artichokes
into 10-inch skillet; heat over medium-high heat
Cook chicken in liquid 3
minutes, stirring occasionally
Stir in mushrooms
Cook 4 to 6 minutes,
stirring occasionally, until chicken is light brown and no longer pink
Stir in artichokes and peppers
Shake broth, wine, cornstarch, salt and pepper in tightly covered
container
Gradually stir into chicken mixture
Heat to boiling, stirring
constantly
Boil and stir 1 minute
Toss with pasta
Sprinkle with
parsley
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