====== Chicken With Artichokes And Olives ======

  *1 Tbsp olive oil
  *4 ( 6 oz) skinless, boneless chicken breast halves - cut into chunks
  *1/4 tsp salt
  *1/4 tsp black pepper
  *4 carrots - peeled and sliced thin on diagonal
  *1/2lb mushrooms - sliced (optional)
  *1/2 cup dry white wine
  *3/4 cup fat-free, less-sodium chicken broth
  *2 tsp cornstarch
  *2 tsp Dijon mustard
  *1/3 cup pitted kalamata olives
  *1 can (14 oz) quartered artichoke hearts, drained
  *2 Tbsp minced fresh parsley
  *1 lb bowtie pasta

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  - In large nonstick skillet, heat the oil over med-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 5 min on each side until center is white. Remove chicken from pan and keep warm.
  - Saute carrots and, mushrooms if using, in skillet until soft.
  - Cook pasta according to directions for al dente. Drain, return to pot and lightly butter.
  - In glass measuring cup combine the wine, broth, cornstarch and mustard. Add to the pan, scraping pan to loosen browned bits. Bring to a boil; cook 1 min. Stir in olives and artichokes; cook 1 min.
  - Serve chicken on top of bow tie noodles and spoon sauce over chicken. Sprinkle with parsley.

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{{tag>food meat maincourse}}