Make pasta as directed on package. While pasta cooks, chop all vegetables into bite-sized pieces, set aside. 

Season chicken with Italian seasoning; spray large skillet with cooking spray, place over medium-high heat; add chicken.  Brown on both sides, cooking until no longer pink.  Remove from heat, dice into small pieces; place in dish, cover and set aside.

With cooked chicken bits still in skillet, place over medium-high heat once again. Add 1/4 cup broth, scrape bottom of pan to remove bits; add vegetables; cook for 5-6 minutes, adding more broth as needed to keep vegetables moist and avoid burning.  Add chicken, turn down heat to medium-low; cook for an additional 2-3 minutes to allow chicken to warm up.  Finally toss with pasta.  Top with parmesan cheese and serve with tangerine wedges on the side.