Ingredients

1 pound Boneless, skinless chicken breasts , cut into thin strips
3 tablespoons Olive oil
2 (9-ounce) packages Frozen artichoke hearts , thawed and drained
1 Red bell pepper
8 Garlic cloves , minced
1/4 teaspoon Red pepper flakes
2 teaspoons Minced fresh oregano leaves
1/2 cup Dry white wine
1 1/2 cup Low-sodium chicken broth
2 teaspoons Cornstarch , dissolved in one 1 tablespoon water
1/2 pound Penne pasta (2 1/2 cups)
1 cup Crumbled goat cheese

Description

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