Latest Menu Blend Chicken Pasta with Artichoke Hearts

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Chicken Pasta with Artichoke Hearts

"Healthy, smooth, and scrumptious. Garnish with parsley."

Ingredients :

2 cups penne pasta
1 (6 ounce) jar marinated artichokes, coarsely chopped, marinade reserved
three skinless, boneless chook breasts, reduce into bite-sized pieces
3 cups sliced clean mushrooms
three/4 cup decreased-fat low-sodium bird broth
1/2 cup dry white wine
1 tablespoon cornstarch
salt and ground black pepper to taste

Instructions :

Prep : 15M	Cook : 4M	Ready in : 48M

Bring a massive pot of lightly salted water to a boil; add penne and cook, stirring every now and then, until smooth yet firm to the chew, about 11 mins. Drain.
Pour artichoke marinade right into a large nonstick skillet over medium heat. Add bird; cook dinner and stir until white, approximately three minutes. Add mushrooms; cook and stir till fowl is not purple within the middle, four to six minutes. Stir in artichokes.
Mix bird broth, white wine, and cornstarch together in a bowl until cornstarch is dissolved. Pour into the skillet slowly, stirring continuously till sauce involves a boil. Reduce heat and simmer till thickened, approximately five mins.
Toss bird combination with penne in a huge bowl. Season with salt and pepper.

Notes :

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