Garden Chicken Alfredo
['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.
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