- 2 cups penne pasta
- 1 (6 ounce) jar marinated artichokes, coarsely chopped, marinade reserved
- 3 skinless, boneless chicken breasts, cut into bite-sized pieces
- 3 cups sliced fresh mushrooms
- 3/4 cup reduced-fat low-sodium chicken broth
- 1/2 cup dry white wine
- 1 tablespoon cornstarch
- salt and ground black pepper to taste
- Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Pour artichoke marinade into a large nonstick skillet over medium heat. Add chicken; cook and stir until white, about 3 minutes. Add mushrooms; cook and stir until chicken is no longer pink in the center, 4 to 6 minutes. Stir in artichokes.
- Mix chicken broth, white wine, and cornstarch together in a bowl until cornstarch is dissolved. Pour into the skillet slowly, stirring constantly until sauce comes to a boil. Reduce heat and simmer until thickened, about 5 minutes.
- Toss chicken mixture with penne in a large bowl. Season with salt and pepper.
04/10/2018
recipepes.com
Chicken Pasta with Artichoke Hearts, recipe
PT15M
PT1H
5
455 calories
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