Chicken-Artichoke Toss

Chicken-Artichoke Toss

Progresso® chicken broth provides a simple addition to this dinner that's made with chicken, artichoke hearts and pasta – ready in just 25 minutes.

Prep Time

25

Minutes

Total Time

25

Minutes

Makes

6

servings

3
cups uncooked radiatore (nugget) pasta (9 ounces)
1
jar (6 ounces) marinated artichoke hearts, undrained
1
pound boneless, skinless chicken breast halves, cut into 1/2-inch slices
3
cups sliced mushrooms (8 ounces)
1
jar (7 ounces) roasted red peppers, sliced
3/4
cup Progresso® chicken broth (from 32 oz carton)
1/2
cup dry white wine (or nonalcoholic) or apple juice
1
tablespoon cornstarch
1/2
teaspoon salt
1/4
teaspoon pepper
1
tablespoon chopped fresh parsley
  1. 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.
  2. 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.
Makes 6 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 370
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,),
  • Cholesterol 40mg;
  • Sodium 400mg;
  • Total Carbohydrate 59g
    • (Dietary Fiber 3g,
  • Protein 27g;
*Percent Daily Values are based on a 2,000 calorie diet.