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.