Chicken and Artichoke Pasta

By carvalhohm

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

Details

Servings 5
Adapted from tasteofhome.com

Preparation

Step 1

Cook pasta according to package directions. Meanwhile, in large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.

In 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 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. Bring to boil; cook and stir for 1 minute or until thickened. Stir in basil. Drain pasta; serve with chicken mixture and cheese.