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Chicken and Artichoke Pasta Recipe


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     Chicken and Artichoke Pasta

Category   Entrees - Maindishes
Sub Category   None
Servings   5

4 cups uncooked bow tie pasta
1 pound chicken tenderloins, cut into 1-inch pieces
2 tablespoons olive oil, divided
1/2 pound sliced fresh mushrooms
1/2 cup chopped green onions
2 tablespoons white wine or chicken broth
1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
1/4 teaspoon salt
2 teaspoons cornstarch
2 teaspoons cold water
1 tablespoon thinly sliced fresh basil or 1 teaspoon dried basil
1/2 cup shaved Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
In the same skillet, saute mushrooms and onions in remaining oil until tender; add wine stirring to loosen browned bits from pan. Reduce heat to medium. Stir in the tomatoes, artichokes, salt and chicken. Cook and stir for 4-5 minutes or until heated through.
Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in basil. Drain pasta; serve with chicken mixture and cheese. Yield- 5 servings.

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