Chicken Pasta With Artichokes

3 cups uncooked fusilli pasta (or other medium-sized pasta...rotini was good)
1 6-ounce jar marinated artichoke hearts, undrained
3 boneless, skinless chicken breast halves, cut into 1/2 inch slices (or cubes, whatever.)
2 cups sliced mushrooms
1 clove garlic, pressed
1 7-ounce jar roasted red peppers, sliced
3/4 cup chicken broth
1/2 cup dry white wine (substitute apple juice for wine)
1 tablespoon cornstarch
Salt and pepper to taste

Cook and drain pasta as directed on package. Drain liquid from artichokes into 10-inch skillet; heat over medium-high heat. Cook chicken in liquid for 3 minutes, stirring occasionally. Stir in mushrooms and garlic. Cook about 4 minutes or so, stirring occasionally, until chicken is light brown and no longer pink. Stir in artichokes and peppers.

In a medium bowl, mix broth, wine (apple juice), and cornstarch together until well blended. Gradually stir the broth mixture into the chicken mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute, until thickened. Toss with pasta, salt and pepper to taste, and serve.

This is another of those recipes that Elliot LOVES. It has a great flavor, and I thought it was a nice recipe for summertime.