Chicken Artichoke Pasta

2-1/4 cups uncooked ziti

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 nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove and keep warm.

2.In the same skillet, cook and stir broccoli in remaining oil for 2 minutes. Stir in the mushrooms, tomatoes and garlic; cook 2 minutes longer. Add the artichokes, salt and oregano; heat through.

3.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.

4.Drain ziti; add to chicken mixture and toss to coat. Sprinkle with cheese.

 Yield: 4 servings.