Ingredients
4 cups uncooked bow tie pasta1 pound chicken tenderloins, cut into 1-inch pieces2 tablespoons olive oil, divided1/2 pound sliced fresh mushrooms1/2 cup chopped green onions2 tablespoons white wine or chicken broth1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained1/4 teaspoon salt2 teaspoons cornstarch2 teaspoons cold water1 tablespoon thinly sliced fresh basil or 1 teaspoon dried basil1/2 cup shaved Parmesan cheese
Preparation
Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken in 1 tablespoon oil until no longer pink. Remove and keep warm.
In the same skillet, saute mushrooms and onions in remaining oil until tender; add wine, stirring to loosen browned bits from pan. Reduce heat to medium. Stir in the tomatoes, artichokes, salt and chicken. Cook and stir for 4-5 minutes or until heated through.
Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in basil. Drain pasta; serve with chicken mixture and cheese.
