Cook fettuccine according to package directions; drain.

Meanwhile in skillet add broth, wine, garlic and dried herbs. Simmer a few minutes. Add brocolli, simmer till just about done. Add cornstarch slurry, artichokes, mushrooms and fresh herbs. Simmer stirring till thickened.

In same skillet, heat remaining oil over medium-high heat. Add broccoli; cook and stir 2 minutes. Add mushrooms, tomatoes and garlic; cook and stir 2 minutes longer. Stir in artichoke hearts, salt, oregano and flour mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes.

Add fettuccine, chicken and parsley; heat through, tossing to combine. Sprinkle with cheese.

MJF Notes: Made 4/13/21. Meh. Made with penne. Needed something to make more unctuous