3 cups dried fusilli pasta
Olive oil cooking spray
1 cup sliced onion
1 teaspoon minced garlic
1-1/2 cups lowfat, low-salt chicken broth
1 cup sliced red bell pepper
1 cup sliced green bell pepper
1 teaspoon dried oregano leaves
1/2 cup dry white wine
1 teaspoon corn starch
14-ounce can artichoke hearts, rinse & chop
4 tablespoons Parmesan cheese
Cook the pasta according to package directions. Drain in colander.
Heat a large nonstick skillet over medium heat and spray with olive oil. Add onion and saute until tender- about 3 minutes. Add garlic and saute until golden. Add chicken broth followed by peppers and oregano. Cover and simmer until peppers are tender - about 2 minutes.
Dissolve corn starch in white wine and add to skillet with artichoke hearts. Cover and bring to a boil. Toss with fusilli and divide into 4 portions. Top each with 1 tablespoon of parmesan cheese.