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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Difficult / Preparation Time: 60+ Minutes / Number of Servings: 6 |
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Directions: 1. Cook pasta in boiling water and salt in large uncovered Dutch oven for 7 to 9 minutes until tender but firm.
2. Drain. Rinse. Drain again. Set aside.
3. Lightly grease large non-stick skillet or wok.
4. Saute leek and mushrooms until all liquid has evaporated.
5. Pour in broth and wine.
6. Combine cornstarch and water in small cup and pou
r into broth mixture.
7. Bring to a boil, stirring until thickened. Remove from heat.
8. Stir in cheese, chicken, artichoke hearts, tomatoes, and pasta.
9. Pour into lightly greased 2 quart casserole dish.
10. Bake in 375 degree oven for 30 minutes until hot and bubbling.
11. Sprinkle with parsley.
| Ingredients:
163/625 Pound(s) grated, low-fat swiss cheese
1/2 Cup(s) water
163/2500 Pound(s) corn starch
4 Ounce(s) white cooking wine
10 Ounce(s) condensed chicken broth
3 fresh, sliced mushrooms
1 3/4 thinly, sliced, whites of leek
1/6 Ounce(s) salt
8 boiling water
1 27/625 Pound(s) rotini
3 chopped, cooked chicken
14 drained, chopped, canned artichoke hearts
4 softened, halves, finely chopped sun-dried tomato |
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