Shauna's Chicken Artichoke Pasta

This dinner is what Cory wanted for his birthday dinner. I like to have all the chopping and everything done when I start cooking because it does come together pretty quickly. Thank you Shauna for putting this in our family cookbook, and since that was done about 10 years ago, I thought I would add it here to remind everyone how yummy it is! Here is a tip: I save time by getting the chicken already roasted at the store.
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Chicken Artichoke Pasta

1/2 cup (1 stick) salted butter

3 large garlic cloves, chopped

12-16 oz fresh mushrooms, cleaned and sliced

2 (14 oz) can artichoke hearts, drained and quartered (be sure to get the cans of non-marinated artichoke hearts in the vegetable aisle)

2 tsp dried basil

2 tsp dried oregano

1/4 cup chicken broth

1/4 cup white wine (may be substitute for chicken broth)

1 cup heavy cream

2 1/2-3 Chicken, roasted, skinned and deboned then shredded into bite-sized pieces

salt and pepper, to taste

1 cup finely chopped fresh parsley

freshly grated Parmesan Cheese

3/4 lb Fusilli Pasta

Melt butter in a large skillet. Add the garlic and mushrooms and saute for about 3 minutes. Add the artichokes and cook for another 3 minutes. Stir in the basil, oregano, and chicken broth, and turn up the heat to high. Boil until broth is reduced a little bit, add the wine (or substitute with chicken broth), and continue boiling until it is reduced some more. Add cream; add chicken when the sauce is slightly thickened. Heat through, stir in salt and pepper and parsley. Toss with hot pasta and serve with Parmesan cheese. If you like it a little more "saucey" add a little more chicken broth and cream. Serves 6-8 people.