Garden Chicken Alfredo

Ingredients

• 6 ounces artichoke hearts drained quartered
• 3 tablespoons cornstarch 
• 2 cups skim milk fat-free
• 2 tablespoons parsley fresh
• 3 cloves garlic crushed
• 1 cup chicken broth low-sodium
• 0.5 cup nonfat greek yogurt plain
• 4 tablespoons olive oil divided
• 1 small onion diced
• 1 cup parmesan divided grated
• 2 large portabello mushrooms 
• 1  bell pepper red sliced lengthwise
• 1 pound chicken breast boneless skinless
• 1  to 3 sized squashes yellow sliced lengthwise
• 1  zucchini sliced lengthwise
• 0.5 pound frangelico 

Equipment

• bowl
• frying pan
• pot
• grill
• grill pan

Directions

1. On a grill pan coated with cookingspray, grill chicken breasts,turning once, until cookedthrough, 12 minutes; chop andset aside. Recoat pan with sprayand grill zucchini, squash, pepperand portobellos, turning once,6 minutes; chop vegetables into1/4-inch pieces. Cook pasta asdirected; drain, return to pot andstir in 2 tablespoons olive oil. In a bowl,dissolve cornstarch in 1 tablespoonscold water. In a large skillet overmedium heat, cook remaining 2tablespoons olive oil, onion and garlic untilonion is soft, 3 to 5 minutes.
2. Addhalf-and-half and broth; boil, thensimmer 5 minutes.
3. Mix in 3/4 cup
4. Parmesan and yogurt; simmer 3to 5 minutes more.
5. Remove skilletfrom heat; slowly add cornstarchmixture until sauce is thick enoughto coat the back of a spoon. Ona platter, combine pasta, sauce,chicken, vegetables, artichokes,remaining 1/4 cup Parmesan,parsley, and salt and pepper.
6. Self