Chicken and Artichoke Pasta
"“Without a doubt, this is the meal my husband requests most often. I like to serve it with a loaf of crusty French bread. It makes a speedy weeknight dinner.” Laurel Johnson - Sterling Heights, MI..."
INGREDIENTS
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4 cups uncooked bow tie pasta
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1 pound chicken tenderloins, cut into 1-inch pieces
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2 tablespoons olive oil, divided
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1/2 pound sliced fresh mushrooms
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1/2 cup chopped green onions
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2 tablespoons white wine or chicken broth
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1 can (14-1/2 ounces) diced tomatoes with roasted garlic, undrained
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1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
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1/4 teaspoon salt
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2 teaspoons cornstarch
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2 teaspoons cold water
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1 tablespoon thinly sliced fresh basil or 1 teaspoon dried basil
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1/2 cup shaved Parmesan cheese
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