* adapted from Taste of Home
6 oz. uncooked farfalle (bow-tie) pasta
1 lb. boneless skinless chicken breasts, cut into thin strips
3 teaspoons olive oil, divided
1/2 cup fresh broccoli florets
1/2 cup sliced mushrooms
1/2 chopped red pepper (halved cherry tomatoes could be substituted)
2 garlic cloves, minced or grated
1 (14 oz.) can water-packed artichoke heats, rinsed, drained, and quartered
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 reduced-sodium chicken broth
1 tablespoon minced fresh parsley
Parmesan Cheese
Cook pasta al dente, according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove and keep warm.
In the same skillet, cook and stir broccoli in remaining oil for 2 minutes. Stir in the mushrooms, red peppers, and garlic; cook 2 minutes longer. Add the artichokes, salt and oregano; heat through.
Combine the flour with broth and wine or additional broth until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add parsley and reserved chicken.
Drain pasta; add to chicken mixture and toss to coat. Sprinkle with cheese.
contributed by Laurie
