Artichoke And Mushroom Pasta

• 6 ounces rotini pasta
• 3 tablespoons olive oil
• 8 ounces mushrooms, sliced
• 2 garlic cloves, thinly sliced
• 1 teaspoon dried oregano
• 1 (9 ounce) package frozen artichoke hearts, thawed, thinly sliced
• 1 1/2 cups chicken stock or 1 1/2 cups canned low sodium chicken broth
• 2 teaspoons fresh lemon juice
• 1 teaspoon grated lemon peel
• 1/4 teaspoon dry crushed red pepper
• 5 tablespoons butter, room temp
• 1 teaspoon chopped parsley
• 1 cup asiago cheese, grated
• salt and pepper

1. Cook pasta in pot of salted boiling water until al dente.
2. Drain. Toss pasts with 1 Tbs oil.
3. Heat 2 Tbs oil in heavy large skillet over medium-high heat.
4. Add mushrooms, garlic and oregano; saute until golden, about 4 minutes.
5. Add artichokes; saute 3 minutes.
6. Add stock, lemon juice and peel and crushed red pepper and cook until slightly thickened, about 5 minutes.
7. Add butter; whisk until just melted.
8. Add pasta and parsley; toss until pasta is coated and heated through.
9. Add 3/4 cup cheese and toss to coat.
10. Season with Salt and Pepper.
11. Transfer to a large bowl to serve and top with remaining cheese.

rotini pasta, olive oil, mushrooms, garlic, oregano, chicken, lemon juice, red pepper, butter, parsley, asiago cheese, salt

Taken from www.food.com/recipe/artichoke-and-mushroom-pasta-162738 (may not work)