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Chicken-Artichoke Toss

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Chicken-Artichoke Toss

Chicken-Artichoke Toss Recipe. This looks like an … My favorite Apple Spinach Salad is made with tons of baby spinach and crisp apples,

Ingredients

3 cups uncooked radiator (nugget) pasta (9
ounces)
1 (6 ounces) jar marinated artichoke hearts — undrained
1 pound skinless boneless chicken breast halves — cut into 1/2-inch slices
3 cups sliced mushrooms (8 ounces)
1 (7 ounce) jar roasted red peppers — sliced
3/4 cup chicken broth
1/2 cup dry white wine (or nonalcoholic)
OR
1/2 cup apple juice
1 tablespoon cornstarch
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped fresh parsley

Instructions

Procedures: 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 a tightly covered container
. Gradually stir into chicken mixture. Heat to boiling, stirring
constantly. Boil and stir 1 minute. Toss with pasta. Sprinkle with
parsley.

Keywords: Chicken-Artichoke Toss

Written by Melissa Owens

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