14 ounces tomatoes diced with roasted garlic, undrained canned
2 tablespoons chicken broth
1 pound chicken tenderloins cut into 1-inch pieces
2 teaspoons cornstarch
1 tablespoon basil dried fresh thinly sliced
0.5 pound mushrooms fresh sliced
0.5 pound mushrooms fresh sliced
0.5 cup spring onion chopped
2 tablespoons olive oil divided
0.5 cup parmesan shaved
0.3 teaspoon salt
2 teaspoons water cold
Equipment
frying pan
Directions
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.
