Chicken Parmesan

It's been awhile since I've tried a recipe from my book.  I was getting a little tired of cooking ONLY from my book, so I ventured into blogland the past few weeks.   This recipe was very tasty and easy.  I'm cooking Black and White Checkered Chili right now....we just got home from the zoo and we are chilled to the bone.  Hopefully I'll get some more recipes on here soon.

Chicken Pasta with Artichokes (Must Try)

This was a really easy meal to make and VERY tasty.  The kids didn't eat it of course, but Layne and I loved it, so there was more for us.

Here's the recipe:

3 cups uncooked fusilli pasta (or other medium-size pasta)
1  6 oz. jar marinated artichoke hearts, undrained
3 boneless, skinless chicken breast halves, cut into 1/2 inch slices
2 cups sliced mushrooms
1 clove garlic, pressed
1  7 oz. jar roasted red peppers, sliced
3/4 cup chicken broth
1/2 cup dry white whine, optional (substitute apple juice if not using wine)
1 TBS. cornstarch
salt and pepper to taste

Cook and drain pasta as directed on package.  Drain liquid from artichokes into 10 inch skillet; heat over medium-high heat.  Cook chicken in liquid for 3 minutes, stirring occasionally.  Stir in mushrooms and garlic.  Cook about 4 minutes or so, stirring occasionally, until chicken is light brown and no longer pink.  Stir in artichokes and peppers.

In a medium bowl, mix broth, wine, and cornstarch together till well blended.  Gradually stir the broth mixture into the chicken mixture.  Heat to boiling, stirring constantly.  Boil and stir 1 minute, till thickenend.  Toss with pasta, salt and pepper to taste, and serve.

Will I Make This Again?  YES!!!  I think this is one of my favorites...even better than the garlic lime chicken.