Artichoke Chicken Pasta

• 6 ounces uncooked fettuccine
• 2 teaspoons all-purpose flour
• 1/3 cup dry white wine or broth
• 1/4 cup reduced-sodium chicken broth
• 3 teaspoons olive oil, divided
• 1 pound boneless skinless chicken breasts, cut into thin strips
• 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, drained and halved
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 tablespoon minced fresh parsley
• 1 tablespoon shredded Parmesan cheese

1. Cook fettuccine according to package directions; drain.
2. Meanwhile, in a small bowl, mix flour, wine and broth until smooth. In a large skillet coated with cooking spray, heat 2 teaspoons oil over medium heat. Add chicken; cook and stir 2-4 minutes or until no longer pink. Remove from pan.
3. In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.
4. Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

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

Taken from www.tasteofhome.com/recipes/artichoke-chicken-pasta/ (may not work)