Chicken and Artichoke Pasta |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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âWithout a doubt, this is the meal my husband requests most often. I like to serve it with a loaf of crusty French bread. It makes a speedy weeknight dinner.â Laurel Johnson - Sterling Heights, MI Ingredients:
4 cups uncooked bow tie pasta |
1 pound chicken tenderloins, cut into 1-inch pieces |
2 tablespoons olive oil, divided |
1/2 pound sliced fresh mushrooms |
1/2 cup chopped green onions |
2 tablespoons white wine or chicken broth |
1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained |
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained |
1/4 teaspoon salt |
2 teaspoons cornstarch |
2 teaspoons cold water |
1 tablespoon thinly sliced fresh basil or 1 teaspoon dried basil |
1/2 cup shaved parmesan cheese |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
2. In the same skillet, saute mushrooms and onions in remaining oil until tender; add wine, stirring to loosen browned bits from pan. Reduce heat to medium. Stir in the tomatoes, artichokes, salt and chicken. Cook and stir for 4-5 minutes or until heated through.
3. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in basil. Drain pasta; serve with chicken mixture and cheese. Yield: 5 servings.
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