Pasta With Chicken And Vegetables - cooking recipe

Ingredients

olive or salad oil
2 large red peppers, cut into 1/2-inch slices
2 large yellow peppers, sliced into 1/2-inch slices
salt
1 lb. large mushrooms, cut into halves
1 medium onion, chopped
4 medium boneless, skinless chicken breasts, halved (about 1 lb.), cut crosswise into 3/4-inch slices
1 (16 oz.) pkg. penne or regatta pasta
2 (6 oz.) jars marinated artichoke hearts
3 Tbsp. balsamic vinegar or red wine vinegar
1/2 tsp. coarsely ground black pepper
1/2 tsp. dried basil
1/2 tsp. sugar

Preparation

Best if made 1 hour before serving.
In 12-inch skillet over medium high heat in 1 tablespoon hot oil, cook red and yellow peppers and 1/4 teaspoon salt.
Stir frequently until tender and golden.
Remove with slotted spoon and put them into a large bowl. In remaining oil in skillet add an additional tablespoon of oil. Cook mushrooms, onions and 1/4 teaspoon salt until tender and golden, stirring often.
Remove the mushrooms to bowl with peppers.
In same skillet over high heat in 1 tablespoon oil, cook chicken and 1/4 teaspoon salt until chicken is golden brown and loses its pink color throughout.
Meanwhile, in saucepan prepare pasta as label directs, using 1 tablespoon salt in water.
Drain. Return pasta to saucepan and keep warm.
Drain artichoke hearts reserving marinade from 1 jar.
In small bowl, combine artichoke marinade, balsamic vinegar, black pepper, dried basil, sugar and 3/4 teaspoon salt.
Return vegetables to skillet with chicken. Add artichoke hearts and balsamic vinegar mixture, tossing to coat well.
Heat through.
In large bowl, toss pasta with chicken mixture.
Makes 8 servings.