Chicken Pasta with Artichoke Hearts

Bring a large pot of lightly salted water to a boil; add penne and cook stirring occasionally until tender yet firm to the bite about 11 minutes. Drain.

Pour artichoke marinade into a large nonstick skillet over medium heat. Add chicken; cook and stir until white about 3 minutes. Add mushrooms; cook and stir until chicken is no longer pink in the center 4 to 6 minutes. Stir in artichokes.

Mix chicken broth white wine and cornstarch together in a bowl until cornstarch is dissolved. Pour into the skillet slowly stirring constantly until sauce comes to a boil. Reduce heat and simmer until thickened about 5 minutes.

Toss chicken mixture with penne in a large bowl. Season with salt and pepper.