Recipe: Rigatoni with Artichokes (using chicken broth and sun-dried tomatoes)

RIGATONI WITH ARTICHOKES

2 cups uncooked rigatoni pasta (6 ounces)
2 tablespoons margarine, butter or spread
1 1/2 cups soft bread crumbs (about 2 1/2 slices bread)
1 tablespoon chopped fresh parsley
1 teaspoon olive or vegetable oil
2 cloves garlic, finely chopped
3/4 cup chicken broth
2 tablespoons finely chopped oil-packed sun-dried tomatoes, drained
1 teaspoon cornstarch
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1/4 teaspoon ground black pepper
1 (14 ounce) can artichoke hearts, drained
1 tablespoon grated Romano or Parmesan cheese

Cook and drain pasta as directed on package.

Melt margarine in 10-inch skillet over medium-high heat. Cook bread crumbs in margarine 5 to 6 minutes, stirring occasionally, until light brown. Stir in parsley. Remove bread crumbs from skillet; keep warm.

Heat oil in same skillet over medium-high heat. Cook garlic in oil, stirring frequently, until golden.

Shake broth, tomatoes, cornstarch, salt, red pepper and pepper in tightly covered container. Gradually stir into garlic. Heat to boiling, stirring constantly. Boil and stir 1 minute.

Stir in artichokes. Toss with pasta. Sprinkle with bread crumbs and cheese.

Makes 6 servings
Source: Betty Crocker