4 cups pasta, cooked
1 (6 oz.) jar marinated artichoke hearts, undrained, coarsely chopped
3 boneless skinless chicken breasts, cut into bite-sized pieces
3 cups mushrooms, sliced
¾ cup reduced fat, low sodium chicken broth
½ cup dry white wine
1 Tbsp. cornstarch
salt and pepper, to taste
Directions:
Cook and drain pasta as directed.
Drain liquid from artichokes into a large nonstick skillet and heat over medium heat.
Add chicken and cook for 3 minutes, stirring occasionally.
Add mushrooms and cook 4-6 minutes or until chicken is no longer pink.
Add artichokes to chicken.
Combine broth, wine and cornstarch and mix well. Gradually add broth mixture to chicken bring to a boil, stirring constantly. Reduce heat and simmer for 5 minutes.
Toss with pasta, salt and pepper to taste, sprinkle with parsley and serve.
