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.