Chicken With Artichoke and Mushroom Sauce

• 3 cups penne pasta, uncooked
• 1 (6 ounce) jar marinated artichoke hearts, undrained
• 1 lb boneless skinless chicken breast, cut into bite-sized pieces
• 3 cups sliced mushrooms
• 1 (7 ounce) jar roasted red peppers, sliced
• 34 cup low-sodium low-fat chicken broth
• 12 cup dry white wine
• 1 tablespoon cornstarch
• 12 teaspoon salt
• 14 teaspoon black pepper
• 1 tablespoon parsley, fresh, chopped

1. Cook and drain pasta as directed.
2. Drain liquid from artichokes into a large nonstick skillet and heat over medium heat.
3. Cook chicken in liquid for 3 minutes, stirring occasionally.
4. Add mushrooms and cook 4-6 minutes or until chicken is no longer pink.
5. Stir in artichokes and red peppers.
6. Whisk broth, wine, cornstarch, salt and pepper together.
7. Gradually stir into chicken mixture and heat to a boil stirring constantly.
8. Boil and continue to stir for 1 minute, then toss with pasta.
9. Sprinkle with parsley and serve.

penne pasta, chicken breast, mushrooms, red peppers, chicken broth, white wine, cornstarch, salt, black pepper, parsley

Taken from www.food.com/recipe/chicken-with-artichoke-and-mushroom-sauce-257861 (may not work)