I’m always excited to share recipes with you, that come from my Taste of Home Magazine. If you already get that magazine, you also know the feeling of excitement, when it comes in the mail.  Most of the recipes I try, are always delicious. This recipe for Chicken Artichoke Pasta, is one I haven’t tried yet, but I will soon.  I thought you might like to try this one as well!
2-1/4 cups uncooked ziti or 6 ounces uncooked fettuccine
1 pound boneless skinless chicken breasts, cut into thin strips
3 teaspoons olive oil, divided
1/2 cup fresh broccoli florets
1/2 cup sliced fresh mushrooms
1/2 cup cherry tomatoes, halved
2 garlic cloves, minced
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
1/2 teaspoon salt
1/2 teaspoon dried oregano
2 teaspoons all-purpose flour
1/4 cup reduced-sodium chicken broth
1/3 cup white wine or additional reduced-sodium chicken broth
1 tablespoon minced fresh parsley
1 tablespoon shredded Parmesan cheese

Cook ziti according to package directions. Meanwhile, in a large nonstick skillet coated with olive oil, or Crisco oil, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove and keep warm. In the same skillet, cook and stir broccoli in remaining oil for 2 minutes. Stir in the mushrooms, tomatoes and
garlic; cook 2 minutes longer. Add the artichokes, salt and oregano; heat through. Combine the flour with broth and wine or additional broth until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add parsley and reserved chicken. Drain ziti; add to chicken mixture and toss to coat. Sprinkle with cheese.
Yield: 4 servings.