Chicken Artichoke Toss

3 cups (9 oz) uncooked radiatore (nugget or radiators) pasta
1 jar (6 oz) marinated artichoke hearts, undrained
1 pound boneless, skinless chicken breast halves, cut into 1/2 inch slices
3 cups (8 oz) sliced mushrooms
1 jar (7 oz) roasted red peppers, sliced cup chicken broth
1/2 cup dry white wine (or nonalcoholic) or apple juice
1 Tbsp cornstarch
1/2 tsp salt
1/4 tsp pepper
1 Tbsp chopped fresh parsley

Cook and drain pasta as directed on package.

Drain liquid from artichokes into 10-inch skillet; heat over medium-high heat. Cook chicken in liquid 3 minutes, stirring occasionally.

Stir in mushrooms. Cook 4 to 6 minutes, stirring occasionally, until chicken is light brown and no longer pink.

Stir in artichokes and peppers.

Shake broth, wine, cornstarch, salt, and pepper in tightly covered container. Gradually stir into chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Toss with pasta. Sprinkle with parsley.

Servings: 6
Source: Betty Crocker (magazine/booklet)