Yogurt subs for heavy cream, so it's lowfat and only tastes splurgy.

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

　　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.

Nutrition Per Serving

　　20 g fat (7 g saturated)

　　48 g carbohydrate

　　7 g fiber

　　35 g protein

　　#### Nutritional analysis provided by Self