Minted Chicken and Artichoke Rotini

Heat covered 6-quart pot of water to boiling on high. Add 2 teaspoons salt.

In 12-inch skillet, heat 1 tablespoon oil on medium-high. Add chicken, half of garlic, and 1/4 teaspoon each salt and freshly ground black pepper. Cook 4 to 5 minutes or until chicken is browned, stirring and breaking up chicken with spoon. With slotted spoon, transfer to plate.

In same skillet, heat remaining tablespoon oil on medium. Add artichokes, one-fourth of mint, and remaining garlic. Cover and cook 5 minutes or until artichokes are tender, stirring occasionally and breaking artichokes into pieces with side of spoon.

Meanwhile, add pasta to boiling water in pot. Cook 1 minute less than minimum time that label directs, stirring occasionally. Reserve 1 cup pasta cooking water. Drain pasta and return to pot.

Add Parmesan, reserved chicken, artichokes, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, and remaining mint to pot. Cook on medium 2 minutes or until pasta is al dente and coated, tossing. If mixture is dry, toss with additional cooking water.