This is a really tasty pasta and very easy.
Hubby loves artichokes and I'm not a big fan but surprisingly I didn't mind them in this dish, but you can leave them out altogether

Prep/Total Time: 30 min.
Makes
4 servings
Recipe from taste of home with a few changes

Ingredients​

• 1 packet uncooked fettuccine
• 2 teaspoons plain flour
• 1/3 cup dry white wine or chicken stock
• 1/4 cup reduced-sodium chicken stock
• 3 teaspoons olive oil, divided
• 500 g 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 artichoke hearts, drained and halved
• 1/2 teaspoon salt
• 1/2 teaspoon dried oregano
• 1 tablespoon minced fresh parsley
• 1 tablespoon shredded Parmesan cheese

NOTE

IF YOU DONT LIKE ARTICHOKES THEN ADD EXTRA MUSHROOMS

Directions​

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.

Nutrition Facts​

2 cups: 378 calories, 8g fat (2g saturated fat), 64mg cholesterol, 668mg sodium, 41g carbohydrate (2g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable, 1 fat.