Chicken-Artichoke Toss


3 cups uncooked radiatore (nugget) pasta (9 ounces) 1 (6 ounce) jar marinated artichoke hearts -- undrained 1 pound skinless boneless chicken breast halves -- cut into 1/2-inch slices 3 cups sliced mushrooms (8 ounces) 1 (7 ounce) jar roasted red peppers -- sliced 3/4 cup chicken broth 1/2 cup dry white wine (or nonalcoholic) OR 1/2 cup apple juice 1 tablespoon cornstarch 1/2 teaspoon salt 1/4 teaspoon pepper 1 tablespoon chopped fresh parsley


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 3 minutes, stirring occasionally. Stir in mushrooms. Cook 4 to 6 minutes, stirring occasionally, until chicken is light brown and no longer pink. Stir in artichokes and peppers. Shake broth, wine, cornstarch, salt and pepper in tightly covered container. Gradually stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Toss with pasta. Sprinkle with parsley.


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