Pasta With Chicken And Vegetables

• olive or salad oil
• 2 large red peppers, cut into 1/2-inch slices
• 2 large yellow peppers, sliced into 1/2-inch slices
• salt
• 1 lb. large mushrooms, cut into halves
• 1 medium onion, chopped
• 4 medium boneless, skinless chicken breasts, halved (about 1 lb.), cut crosswise into 3/4-inch slices
• 1 (16 oz.) pkg. penne or regatta pasta
• 2 (6 oz.) jars marinated artichoke hearts
• 3 Tbsp. balsamic vinegar or red wine vinegar
• 1/2 tsp. coarsely ground black pepper
• 1/2 tsp. dried basil
• 1/2 tsp. sugar

1. Best if made 1 hour before serving.
2. In 12-inch skillet over medium high heat in 1 tablespoon hot oil, cook red and yellow peppers and 1/4 teaspoon salt.
3. Stir frequently until tender and golden.
4. Remove with slotted spoon and put them into a large bowl. In remaining oil in skillet add an additional tablespoon of oil. Cook mushrooms, onions and 1/4 teaspoon salt until tender and golden, stirring often.
5. Remove the mushrooms to bowl with peppers.
6. In same skillet over high heat in 1 tablespoon oil, cook chicken and 1/4 teaspoon salt until chicken is golden brown and loses its pink color throughout.
7. Meanwhile, in saucepan prepare pasta as label directs, using 1 tablespoon salt in water.
8. Drain. Return pasta to saucepan and keep warm.
9. Drain artichoke hearts reserving marinade from 1 jar.
10. In small bowl, combine artichoke marinade, balsamic vinegar, black pepper, dried basil, sugar and 3/4 teaspoon salt.
11. Return vegetables to skillet with chicken. Add artichoke hearts and balsamic vinegar mixture, tossing to coat well.
12. Heat through.
13. In large bowl, toss pasta with chicken mixture.
14. Makes 8 servings.

olive, red peppers, yellow peppers, salt, mushrooms, onion, chicken breasts, penne, balsamic vinegar, ground black pepper, basil, sugar

Taken from www.cookbooks.com/Recipe-Details.aspx?id=24493 (may not work)