Pasta With Chicken, Mushrooms, And Garlic-wine Sauce

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 1 (4 5/8 ounce) box pasta, with roasted garlic and olive oil mix
• 2 boneless skinless chicken breasts, cut into strips
• 3 portabella mushroom caps, sliced
• 1 tablespoon olive oil
• 1/2 cup wine
• 2 teaspoons worcestershire sauce
• 1/4 cup water
• 1/2 teaspoon pepper
• 1 (14 ounce) can artichoke hearts
• 1/4 cup fresh parsley, chopped

Recipe

• 1 brown chicken until almost cooked; set aside. boil pasta until finished to your liking; set aside.
• 2 in a large skillet, cook the mushrooms in olive oil for one minute over medium/low heat. add 1/4 cup of the wine, and all of the worcestershire sauce.
• 3 heat to boiling, then reduce heat to medium, cover, and simmer until the mushrooms are tender. uncover, and continue cooking until the liquid evaporates.
• 4 add the remaining 1/4 cup of wine, water, spice packet from the pasta mix, and chicken. simmer and stir until well-mixed and chicken is completely cooked. add remaining ingredients, and toss until mixed.
• 5 if desired, garnish with parmesan cheese.