Chicken with Artichokes and Peppers

This is dinner tonight.  I made this a few weeks ago and both my children and husband loved it, so I am making it again.  I hope you love it also.  I add some parmesan cheese on top of this and also add a big salad to round out the meal.

Chicken Pasta with Artichokes

Chicken Pasta with Artichokes
From Saving Dinner by Leanne Ely
3 C uncooked fusilli pasta (or other medium-sized pasta)-I used bow tie 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
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