Yield: 6

Artichoke Chicken Rustigo

Artichoke Chicken Rustigo from www.whatscookingwithruthie.com
Prep Time 30 minutes
Total Time 30 minutes

Ingredients

  • 4 boneless, skinless chicken breasts
  • 10 oz of mini portabella mushrooms, sliced
  • 3/4 C chicken broth
  • 3 Tbsp brown mustard
  • 2 medium tomatoes, chopped
  • 1 14oz can artichoke hearts, drained and quartered
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 1 Tbsp cornstarch
  • 1/4 C cold water
  • 1 10 oz package orzo pasta

Instructions

  1. Over medium high heat, in a large frying pan, sprayed with cooking spray; place chicken in pan, evenly sprinkle salt and pepper, cook until lightly browned (approx 5 minutes, turning).
  2. Add mushrooms, chicken broth, mustard, tomatoes, artichoke hearts;cover and cook for additional 5 minutes.
  3. In a small mixing bowl combine cold water and cornstarch; mix until combined.
  4. Slowly add to pan, gently stirring to thicken sauce.
  5. Boil 1 minute.
  6. Cook pasta according to package directions.
  7. Serve chicken over pasta.
  8. Enjoy!