Artichoke Chicken Saute

• 1 small onion, thinly sliced
• 1 medium sweet red pepper, julienned
• 2 tablespoons butter
• 2 cups cubed cooked chicken
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
• 1/2 cup sliced fresh mushrooms
• 1/2 cup white wine or chicken broth
• 1-1/2 teaspoons Italian seasoning
• 1 teaspoon chicken bouillon granules
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons cornstarch
• 1 cup heavy whipping cream, divided
• Hot cooked rice or noodles

1. In a large skillet, saute onion and red pepper in butter for 2-3 minutes. Add the chicken, artichokes, mushrooms, wine or broth, Italian seasoning, bouillon, salt and pepper. Cook and stir for 3 minutes.
2. Combine cornstarch and 1/4 cup cream until smooth; stir into skillet. Add remaining cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice or noodles.

onion, sweet red pepper, butter, chicken, water, mushrooms, white wine, italian seasoning, chicken bouillon granules, salt, pepper, cornstarch, heavy whipping cream, rice

Taken from www.tasteofhome.com/recipes/artichoke-chicken-saute/ (may not work)