I made this last night and it was so good I had to share it.
Chicken Pasta with Arichokes (serves 6)
3 cups uncooked fusilli pasta (or other medium-size pasta) 1 6-ounce jar marinated artichoke hearts, undrained 3 boneless, skinless chicken breast halves, cut into 1/2 inch slices 2 cups sliced mushrooms 1 clove garlic, pressed 1 7-ounce jar roasted red peppers, sliced 3/4 cup chicken broth 1/2 cup dry white wine, optional (substitute apple juice if not using wine) 1 tablespoon cornstarch salt and pepper to taste
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 for 3 mintes, 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.