Ingredients

• Vegetable oil cooking spray
• 1 pound boneless, skinless chicken breasts
• 1 zucchini, sliced lengthwise
• 1 yellow squash, sliced lengthwise
• 1 red bell pepper, sliced lengthwise
• 2 large portobello mushroom caps
• 1/2 pound whole-grain fettuccine
• 4 tablespoons olive oil, divided
• 3 tablespoons cornstarch
• 1 small onion, diced
• 3 cloves garlic, crushed
• 2 cups fat-free half-and-half
• 1 cup low-sodium chicken broth
• 1 cup grated Parmesan, divided
• 1/2 cup plain nonfat Greek yogurt
• 1 jar (6 ounces) artichoke hearts, drained and quartered
• 2 tablespoons fresh parsley

Instructions

1. On a grill pan coated with cooking spray, grill chicken breasts, turning once, until cooked through, 12 minutes; chop and set aside. Recoat pan with spray and grill zucchini, squash, pepper and portobellos, turning once, 6 minutes; chop vegetables into 1/4-inch pieces. Cook pasta as directed; drain, return to pot and stir in 2 tablespoons olive oil. In a bowl, dissolve cornstarch in 1 tablespoons cold water. In a large skillet over medium heat, cook remaining 2 tablespoons olive oil, onion and garlic until onion is soft, 3 to 5 minutes. Add half-and-half and broth; boil, then simmer 5 minutes. Mix in 3/4 cup Parmesan and yogurt; simmer 3 to 5 minutes more. Remove skillet from heat; slowly add cornstarch mixture until sauce is thick enough to coat the back of a spoon. On a platter, combine pasta, sauce, chicken, vegetables, artichokes, remaining 1/4 cup Parmesan, parsley, and salt and pepper.