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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 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.
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