Mushroom, Tomato, and Artichoke Pasta

Ingredients:

2 1/2 cup uncooked penne pasta, whole grain

3 tsp olive oil, divided

1/2 cup fresh broccoli florets

1/2 cup fresh mushrooms, sliced

1/2 cup cherry tomatoes, halved

1 can (14 oz) artichoke hearts, drained and rinsed and quartered

1/2 tsp dried oregano

2 tsp all-purpose flour

1/2 cup prepared "un-chicken" broth (I use McKay's Chicken Style Seasoning), divided

1 Tbsp fresh parsley, minced

1 Tbsp shredded Parmesan cheese (optional)

Directions:

Cook pasta according to package directions.  Meanwhile in a large skillet coated with cooking spray cook broccoli for 2 minutes.  Stir in mushrooms, tomatoes, and garlic; cook for 2 minutes.  Add artichokes and oregano; heat through.  

Combine flour with 1/4 cup chicken broth until smooth.  Stir into pan with veggies.  Bring to a boil; continue to cook while stirring for 1-2 minutes until thickened.  Add parsley and remaining 1/4 cup chicken broth.  Add pasta to the skillet with veggies and sauce and toss to combine.  Sprinkle with Parmesan cheese.

Recipe adapted from: Taste of Home Magazine