Chicken-Artichoke Toss Recipe

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Type: Chicken-Artichoke Toss Free Cooking Recipe – Main Meals

Wow!

Ingredients / Directions
3 cup(s)s uncooked radiatore (nugget) pasta (9
ounces)
1 (6 ounce) jar marinated artichoke hearts — undrained
1 pound skinless boneless chicken breast halves — cut into 1/2-inch slices
3 cup(s)s sliced mushrooms (8 ounces)
1 (7 ounce) jar roasted red peppers — sliced
3/4 cup(s) chicken broth
1/2 cup(s) dry white wine (or nonalcoholic)
OR
1/2 cup(s) apple juice
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon 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.

Shake broth
wine
cornstarch
salt and pepper in tightly covered
container. Gradually stir into chicken mixture. Heat to boiling
stirring
constantly. Boil and stir 1 minute. Toss with pasta. Sprinkle with
parsley.

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