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Chicken and Artichoke Pasta

TOTAL TIME: Prep/Total Time: 30 min. YIELD: 5 servings.
“Without a doubt, this is the meal my husband requests most often. I like to serve it with a loaf of crusty French bread. It makes a speedy weeknight dinner.” Laurel Johnson - Sterling Heights, MI

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in basil. Drain pasta; serve with chicken mixture and cheese.

Nutrition Facts

1 each: 463 calories, 10g fat (2g saturated fat), 59mg cholesterol, 875mg sodium, 59g carbohydrate (8g sugars, 4g fiber), 36g protein.

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