Chicken, mushrooms, and artichoke hearts are cooked in a light white wine sauce and tossed with pasta in this quick and easy weeknight dish.
Preparation Time
15 mins
Cooking Time
33 mins
Total Time
48 mins
Calories
301 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
Step 2
Pour artichoke marinade into a large nonstick skillet over medium heat. Add chicken; cook and stir until white, about 3 minutes. Add mushrooms; cook and stir until chicken is no longer pink in the center, 4 to 6 minutes. Stir in artichokes.
Step 3
Mix chicken broth, white wine, and cornstarch together in a bowl until cornstarch is dissolved. Pour into the skillet slowly, stirring constantly until sauce comes to a boil. Reduce heat and simmer until thickened, about 5 minutes.
Step 4
Toss chicken mixture with penne in a large bowl. Season with salt and pepper.
Ingredients
1 tablespoon cornstarch
salt and ground black pepper to taste
½ cup dry white wine
2 cups penne pasta
3 cups sliced fresh mushrooms
1 (6 ounce) jar marinated artichokes, coarsely chopped, marinade reserved
3 skinless, boneless chicken breasts, cut into bite-sized pieces
