Chicken Artichoke Pasta

• 2 14 cups uncooked ziti pasta or 6 ounces uncooked fettuccine pasta
• 1 lb boneless skinless chicken breast, cut into strips
• 3 teaspoons olive oil, divided
• 12 cup fresh broccoli florets
• 12 cup sliced fresh mushrooms
• 12 cup cherry tomatoes, halved
• 2 garlic cloves, minced
• 1 (14 ounce) can water-packed artichoke hearts, rinsed, drained and halved
• 12 teaspoon salt
• 12 teaspoon dried oregano
• 2 teaspoons all-purpose flour
• 14 cup reduced-sodium chicken broth
• 13 cup white wine (or additional chicken broth)
• 1 tablespoon fresh parsley, minced
• 1 tablespoon parmesan cheese, shredded

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

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

Taken from www.food.com/recipe/chicken-artichoke-pasta-487507 (may not work)