I am trying some more recipes from the Saving Dinner cookbook. I had an extra can of artichokes so this one was first. I subbed ww macaroni instead of a medium sized pasta because I had it on hand.
The kids had other things for dinner but we really enjoyed it.
Chicken Pasta with Artichokes
3 cups uncooked fusilli pasta(or other medium-size pasta)
1 6 ounce jar marinated artichoke hearts, undrained
3 boneless, skinless chicken breast halves, cut into 1/2 inch slices
2 cups sliced mushrooms
1 clove garlic, pressed
1 7-ounce jar roasted red peppers, sliced
3/4 cup chicken broth
1/2 cup dry white wine, optional(substitute apple juice if not using wine)
1 tablespoon cornstarch
Salt and pepper to taste
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 for 3 minutes, sitrring occasionally. Stir in mushrooms and garlic. Cook about 4 minutes or so, stirring occasionally, until chicken is light brown and no longer pink. Stir in artichokes and peppers.
In a medium bowl, mix broth, wine and cornstarch together till well blended. Gradually stir the borth mixture into the chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute, till thickened. Toss with pasta, salt and pepper to taste and serve.