Friday, October 12, 2012

Chicken Artichoke, Red Pepper Pasta

I love it when I happen on "lost" recipes.  We haven't had this one in a long time.  Way overdue!  So yummy!

1 box whole wheat pasta
1 jar marinated artichoke hearts, undrained
2-3 boneless skinless chicken breasts, diced
1 clove garlic, pressed
1-2 C mushrooms, chopped
1 jar roasted red peppers
3/4 C chicken broth
1/2 C dry white wine (substitute apple juice if not using wine)
1 TBLS cornstarch
salt and pepper to taste

Cook and drain pasta according to package directions.  Drain the liquid from the artichokes into a large skillet.  Heat over medium-high heat.  Cook chicken in liquid, stirring occasionally for about 3 minutes.  Stir in the mushrooms and garlic, and cook until chicken is done.  Stir in artichokes and peppers.
In a medium bowl, mix broth, wine and cornstarch together until well blended.  Gradually stir the broth mixture into the chicken mixture.  Heat to boiling, stirring constantly.  Boil until thickened slightly.  Toss with the pasta, salt and pepper to taste.

(This picture is while it's thickening on the stovetop.)

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