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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 small onion, thinly sliced |
1 medium sweet red pepper, julienned |
2 tablespoon(s) butter |
2 cup(s) cubed cooked chicken |
1 can(s) (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered |
1/2 cup(s) sliced fresh mushrooms |
1/2 cup(s) white wine or chicken broth |
1 1/2 teaspoon(s) italian seasoning |
1 teaspoon(s) chicken bouillon granules |
1/2 teaspoon(s) salt |
1/4 teaspoon(s) pepper |
2 tablespoon(s) cornstarch |
1 cup(s) heavy whipping cream, divided |
hot cooked rice or noodles |
Directions:
1. In a large skillet, saute onion and red pepper in butter for 2-3 minutes. Add the chicken, artichokes, mushrooms, wine or broth, Italian seasoning, bouillon, salt and pepper. Cook and stir for 3 minutes.
2. Combine cornstarch and 1/4 cup cream until smooth; stir into skillet. Add remaining cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice or noodles.
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