Tuscan Chicken Two-Tomato Pasta

In a 4- to 6-qt. Dutch oven heat olive oil over medium-high heat. Season chicken evenly with salt and pepper. Cook chicken in hot oil, stirring occasionally, about 8 minutes or until chicken is no longer pink. Remove chicken from pot using a slotted spoon.

Add mushrooms to pot. Cook and stir about 5 minutes or just until mushrooms are softened. Add garlic; cook and stir 1 minute. Stir in the next four ingredients (through Italian seasoning). Bring to boiling. Stir in pasta. Return to boiling; reduce heat. Simmer, covered, 8 to 10 minutes or until pasta is almost tender, stirring occasionally. (Stir in additional broth or water if mixture seems dry.)

Return chicken to pot. Stir in kale, artichoke hearts, and pesto. Remove from heat. Cover and let stand 10 minutes. Top each serving with Parmesan cheese.