Chicken Pasta with Artichokes

From Saving Dinner by Leanne Ely
3 C uncooked fusilli pasta (or other medium-sized pasta)
1 6 oz jar marinated artichoke hearts, undrained
3 boneless, skinless chicken breast halves, cut into 1/2 inch slices
2 C sliced mushrooms
1 clove garlic, pressed
1 7 ounce jar roasted red peppers, sliced
3/4 C chicken broth
1/2 C dry white wine, optional (substitute apple juice if not using wine)
1 T cornstarch
Salt and pepper to taste

Cook and drain pasta as directed on package. Drain liquid from artichokes into 10″ skillet; heat over medium-high heat. Cook chicken in liquid for 3 minutes, stirring occasionally. Stir in mushrooms and garlic. Cook about 4 minutes or so, stirring occasionally, until chicken is light brown and no longer pink. Stir in artichokes and peppers.

In a medium bowl, mix broth, wine, and cornstarch together till well blended. Gradually stir the broth mixture into the chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute, till thickened. Toss with pasta, salt and pepper to taste, and serve

Per serving: 341 Calories; 4 g Fat (10% calories from fat); 27g Protein; 46g Carbohydrate; 2g Fiber; 44mg Cholesterol; 514 Sodium. Exchanges: 2 1/2 Grain (Starch), 2 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates. 7 points per serving.

Craig even liked this recipe. He actually ate red peppers and artichokes, so you know it had to be easy to eat.