Chicken-Artichoke Toss recipe

Ingredients:
3
cups uncooked radiatore (nugget) pasta (9
ounces)
1 (6 ounce) 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

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