In a skillet, saute onion and red pepper in butter for 2-3 minutes. Add chicken, artichokes, mushrooms, wine or broth, Italian seasoning, bouillon, salt and papper. Cook and stir for 3 minutes. Combine cornstarch and 1/4 cup cream until smooth; stir into skillet. Add remaining cream. Bring to a boil, cook and stir for 2 minutes or until thickened. Serve over rice or noodles.