2 cups uncooked rigatoni pasta
2 tablespoons reduced fat margarine
1 1/2 cups soft breadcrumbs (commercially prepared or about 2 1/2 slices bread, whirled in a blender)
1 tablespoon fresh parsley, chopped
1 teaspoon olive oil
2 cloves garlic, finely chopped
3/4 cups reduced sodium, reduced fat chicken broth
2 tablespoons finely chopped sun dried tomatoes packed in oil, drained
1 teaspoon cornstarch
1/4 teaspoon each: salt, crushed red pepper and black pepper
1 (14 ounce) can artichoke hearts, drained
1 tablespoon grated Romano cheese

Cook and drain pasta. Melt margarine in medium nonstick skillet over medium heat. Cook breadcrumbs in margarine for 5-6 minutes, stirring occasionally. Stir in parsley then remove from skillet and keep warm. Heat oil in same skillet over medium heat. Cook garlic until golden. Shake broth, tomatoes, cornstarch, salt, red pepper and black pepper in a tightly covered container. Gradually stir into garlic and heat to boiling, stirring constantly. Boil and stir for 1 minute. Stir in artichoke hearts. Toss with pasta and sprinkle with breadcrumbs and cheese before serving.

Makes 6 Servings
Serving Size: 8-10 ounces