• 1 package (12 ounces) uncooked tricolor spiral pasta
• 2 tablespoons olive oil, divided
• 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
• 1 large sweet red pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, peeled and thinly sliced
• 1 cup white wine or reduced-sodium chicken broth
• 1/4 cup julienned soft sun-dried tomatoes (not packed in oil)
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 can (14 ounces) water-packed quartered artichoke hearts, drained
• 1 package (6 ounces) fresh baby spinach
• 1 cup (4 ounces) crumbled feta cheese
• Thinly sliced fresh basil leaves and shaved Parmesan cheese, optional

Cook pasta according to package directions. In a 6-qt. stockpot, heat 1 tablespoon oil over medium-high heat. Add chicken; cook and stir 4-6 minutes or until no longer pink. Remove from pot.

In same pot, heat remaining oil over medium heat. Add red pepper and onion; cook and stir 4-5 minutes or until onion is tender. Add garlic; cook 1 minute longer. Add wine, sun-dried tomatoes and seasonings; bring to a boil. Reduce heat; simmer 5 minutes, stirring to loosen browned bits from pot.

Add broth and artichoke hearts; return to a boil. Stir in spinach and chicken; cook just until spinach is wilted.

Drain pasta; stir into chicken mixture. Stir in feta cheese. If desired, top servings with basil and Parmesan cheese.