Chicken Artichoke Pasta

• 2-1/4 cups uncooked ziti or 6 ounces uncooked fettuccine
• 1 pound Boneless Skinless Chicken Breasts, cut into thin strips
• 3 teaspoons olive oil, divided
• 1/2 cup fresh broccoli florets
• 1/2 cup sliced fresh mushrooms
• 1/2 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and halved
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 2 teaspoons all-purpose flour
• 1/4 cup reduced-sodium chicken broth
• 1/3 cup white wine or additional reduced-sodium chicken broth
• 1 tablespoon minced fresh parsley
• 1 tablespoon shredded Parmesan cheese

1. Cook ziti according to package directions. Meanwhile, in a large
2. nonstick skillet coated with cooking spray, cook chicken in 2
3. teaspoons oil over medium heat until no longer pink. Remove and keep
4. warm.
5. In the same skillet, cook and stir broccoli in remaining oil for 2 minutes. Stir in the mushrooms, tomatoes and garlic; cook 2 minutes
6. longer. Add the artichokes, salt and oregano; heat through.
7. Combine the flour with broth and wine or additional broth until
8. smooth; stir into the pan. Bring to a boil; cook and stir for 1-2
9. minutes or until thickened. Add parsley and reserved chicken.
10. Drain ziti

fettuccine, chicken breasts, olive oil, fresh broccoli florets, mushrooms, cherry tomatoes, garlic, water, salt, oregano, flour, chicken broth, white wine, parsley, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/chicken-artichoke-pasta-52268831 (may not work)