Chicken Artichoke Pasta

  • 3 cups uncooked bow tie pasta
  • 6 oz jar marinated artichoke hearts, chopped
  • 1 lb chicken breasts, cubed
  • 7 oz jar roasted red peppers, diced
  • 1 cup chicken broth
  • 1/2 cup dry white wine
  • 1 tbsp cornstarch
  • 1/2 tsp salt/pepper
  • 1 tsp dried parsley
  • grated parmesan cheese (optional)
Directions
Cook pasta al dente, drain and set aside under a tent of foil to maintain warmth. Warm the liquid from the jar of marinated artichoke hearts in a large skillet over moderate heat. Add the chicken and cook for about 6 minutes. Stir in the sliced mushrooms, and continue to cook for about 6 more minutes. Stir in the chopped artichoke hearts and diced red peppers. In a container with a tight-fitting lid, blend together the chicken broth, wine, cornstarch, salt/pepper. Shake together to mix well. Gradually add mixture to chicken. Turn heat up to medium and heat to boiling, stirring constantly for about 2 minutes. Toss the chicken mixture with the pasta and parsley. Top with grated parmesan cheese if desired. Serve warm. 4 servings
Source: http://www.chickenrecipequeen.com/

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