Chicken Pasta With Artichoke Hearts

• 2 cups penne pasta
• 1 (6 ounce) jar marinated artichokes, coarsely chopped, marinade reserved
• 3 skinless, boneless chicken breasts, cut into bite-sized pieces
• 3 cups sliced fresh mushrooms
• 3/4 cup reduced-fat low-sodium chicken broth
• 1/2 cup dry white wine
• 1 tablespoon cornstarch
• salt and ground black pepper to taste

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.
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.
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.
4. Toss chicken mixture with penne in a large bowl. Season with salt and pepper.

penne pasta, artichokes, skinless, mushrooms, chicken broth, white wine, cornstarch, salt

Taken from www.allrecipes.com/recipe/258817/chicken-pasta-with-artichoke-hearts/ (may not work)