Chicken Pasta with Artichokes

This was an amazing dinner that we made this past week.   The original recipe came from “Saving Dinner: The Menus, Recipes, and Shopping lists to Bring Your Family Back to the Table” by Leanne Ely.    I adapted the recipe slightly to fit our family’s needs better.   Below you will find my adapted version… very comfortably fed 6 with good sized appetites, you might be able to feed 8 if you have younger children that eat smaller portions.

Chicken Pasta with Artichokes

  • 1 pound uncooked whole wheat rotini pasta
  • 6 1/2 oz. jar marinated artichokes, undrained
  • 4 large boneless skinless chicken breast halves, sliced into 1/2 inch strips
  • 8 oz. cremini mushrooms, sliced (you could use regular white mushrooms)
  • 1 clove garlic,finely chopped
  • 12 oz jar roasted red peppers, drained and sliced
  • 1 cup chicken broth
  • 1/2 cup dry white wine (or apple juice)
  • 1 tablespoon corn starch
  • salt & 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 until well blended.  Gradually stir in the broth mixture into the chicken mixture.   Heat to boiling, stirring constantly.   Boil and stir 1 minute, till thickened.  Toss with pasta, adjust seasoning with salt & pepper to taste.   Serve.

I served this with grilled asparagus and a big green salad.

There was a little bit leftover, so I had it for lunch the next day.  It was even good cold 🙂  And the 18 month old little boy that was visiting us loved it! 🙂

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