LOCATION: Recipes >> Chicken Casserole Recipes >> Chicken Artichoke Toss
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Chicken Artichoke Toss
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Chicken Artichoke Toss
3 cups suncooked radiatore (nugget or radiators) pasta (9 oz)
1 jar (6 oz) marinated artichoke hearts, undrained
1 pound boneless, skinless chicken breast halves, cut into 1/2 inch slices
3 cups sliced mushrooms (8 oz)
1 jar (7 oz) roasted red peppers, sliced
1 cup chicken broth
1/2 cup dry white wine or apple juice
1 Tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
1 Tbsp chopped fresh parsley
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 3 minutes, stirring occasionally. Stir in mushrooms.
Cook 4 to 6 minutes, stirring occasionally, until chicken is light
brown and no longer pink. Stir in artichokes and peppers.
Combine broth, wine, cornstarch, salt, and pepper. Gradually stir
into chicken mixture. Heat to boiling, stirring constantly. Boil
and stir 1 minute. Toss with pasta. Sprinkle with parsley.
6 servings
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