Cook the pasta al dente, drain, and set aside under a tent of foil to maintain warmth.

Warm the liquid from the jar of marinated artichoke hearts in a large skillet over moderate heat. Add the chicken and cook for about 6 minutes. Stir in the sliced mushrooms, and continue to cook for about 6 more minutes. Stir in the chopped artichoke hearts and diced red peppers. In a container with a tight-fitting lid, blend together the chicken broth, wine, cornstarch, salt and pepper. Shake together to mix well. Gradually add mixture to chicken. Turn heat up to medium high and heat to boiling, stirring constantly for about 2 minutes.

Toss the chicken mixture with the pasta and parsley. Top with grated parmesan cheese if desired. Serve warm.