| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
|
4 |
servings |
INGREDIENTS
| 3 |
c |
Uncooked Bow Tie Pasta; (9 oz.) |
| 6 |
oz |
Jar marinated Artichoke Hearts; chopped |
| 1 |
lb |
Chicken Breasts; cubed |
| 3 |
c |
Fresh Mushrooms; sliced |
| 7 |
oz |
Jar roasted Red Peppers; diced |
| 1 |
c |
Chicken Broth |
| 1/2 |
c |
Dry White Wine |
| 1 |
tb |
Cornstarch |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Black Pepper |
| 1 |
tb |
Fresh Parsley chopped OR |
| 1 |
ts |
Dried Parsley |
|
|
Grated Parmesan Cheese; (optional) |
INSTRUCTIONS
Cook the 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 and pepper. Shake together to mix well.
Gradually add mixture to chicken. Turn heat up to medium high and
heat to boiling, stirring constantly for about 2 minutes.
Toss the chicken mixture with the pasta and parsley. Top with grated
parmesan cheese if desired. Serve warm.
Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
<recipe-a-day@bignetwork.com> on Nov 29, 1999, converted by MM_Buster
v2.0l.
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