How to make it

  • In large skillet, drain marinade from artichoke hearts.
  • Heat marinade over medium-high heat.
  • Add chicken and saute 3 minutes.
  • Stir in mushrooms.
  • Cook 4 to 6 minutes or until chicken is browned and cooked through.
  • Stir in artichoke hearts and roasted red pepper strips.
  • In small bowl, whisk together broth, wine, cornstarch, salt and pepper.
  • Grandully stir into chicken mixture.
  • Heat to a boil.
  • Boil, stirring, for 1 minutes.
  • Toss with cooked pasta
  • Sprinkle with parsley before serving.

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