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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Betty Crocker. 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.
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