Place chicken between layers of parchment paper and pound thin.

Cut into bite-size scaloppini, salt and pepper.

Heat 2 tbsp. olive oil in large sauté pan over medium high heat.

Dust chicken with flour, shake off excess and brown both sides. Set aside.

In medium high pan sauté garlic, mushrooms, and broccoli two minutes.

Add half the wine to deglaze the pan, simmer for four minutes.

Add artichoke hearts, roasted red peppers, and olives. Heat three minutes until tender.

Turn flame to high. Add cooked chicken and remaining white wine.

Heat for thirty seconds: stir vigorously with wooden spoon to prevent sticking.

Toss gently with pasta, grated cheese, parsley and basil until mixed thoroughly.