Begin by cooking pasta according to package directions.  Cut chicken into cubes.  Heat a skillet on medium high with 1 tablespoon of olive oil. Cook chopped chicken until no longer pink.  Remove from skillet and keep skillet warm.

Cut asparagus into bite-sized pieces (taking care to remove the bottom that is tough in texture). Slice zucchini, slice garlic, squeeze lemon to retrieve 2 tablespoons of lemon juice; chop basil.  Cut cheese into small cubes, set aside covered.

Pour the other tablespoon of oil into the skillet  then add garlic; cook for 1-2 minutes.  Add asparagus, zucchini, salt and pepper; cook for 2-3 minutes.

Add artichokes, tomatoes, broth, garlic powder; cook until broth has reduced by half.  Return the chicken to the skillet.  Mix in the herbs, cooked pasta, lemon juice and cheese cubes. 

Serve with orange wedges.