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 i...