Chicken and Artichoke Pasta

Mmmm...this is sooooo good! Mushrooms, tomatoes, artichokes...perfection! The rest of the family would have liked it too, except for one thing - it had mushrooms, tomatoes, and artichokes in it.

*sigh*

I think I'm in the wrong family...

Chicken and Artichoke Pasta

from Sinple and Delicious magazine

5 ServingsPrep/Total Time: 30 min.

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.