Yogurt subs for heavy cream, so it's lowfat and only tastes splurgy.
Vegetable oil cooking spray
boneless, skinless chicken breasts
yellow squash, sliced lengthwise
red bell pepper, sliced lengthwise
large portobello mushroom caps
olive oil, divided
small onion, diced
cloves garlic, crushed
low-sodium chicken broth
grated Parmesan, divided
plain nonfat Greek yogurt
jar (6 oz) artichoke hearts, drained and quartered
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 tbsp olive oil. In a bowl, dissolve cornstarch in 1 tbsp cold water. In a large skillet over medium heat, cook remaining 2 tbsp 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.