Our Taste of Home Cooking School event is in April and we look forward to seeing everyone there. I've been giving you recipe ideas in order to get you ready for the event, because some of these recipes could be prepared there. Find out how to make chicken artichoke pasta and to get more details on the event after the jump.


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 cooking spray, 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.

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