Pasta With Chicken, Mushrooms, and Garlic-Wine Sauce

Ingredients

• 1 (4 5/8 ounce) box pasta, with roasted garlic and olive oil mix
• 2 boneless skinless chicken breasts, cut into strips
• 3 portabella mushroom caps, sliced
• 1 tablespoon olive oil
• 1/2 cup white wine
• 2 teaspoons worcestershire sauce
• 1/4 cup water
• 1/2 teaspoon pepper
• 1 (14 ounce) can artichoke hearts
• 1/4 cup fresh parsley, chopped

Directions

1. 1

   Brown chicken until almost cooked; set aside. Boil pasta until finished to your liking; set aside.

2. 2

   In a large skillet, cook the mushrooms in olive oil for one minute over medium/low heat. Add 1/4 cup of the wine, and all of the worcestershire sauce.

3. 3

   Heat to boiling, then reduce heat to medium, cover, and simmer until the mushrooms are tender. Uncover, and continue cooking until the liquid evaporates.

4. 4

   Add the remaining 1/4 cup of wine, water, spice packet from the pasta mix, and chicken. Simmer and stir until well-mixed and chicken is completely cooked. Add remaining ingredients, and toss until mixed.

5. 5

   If desired, garnish with parmesan cheese.