In a medium size bowl add choped chicken pieces with 1 tbsp olive oil, 2 cloves crushed garlic, oregano, basil, salt and mix well.
Bring to a boil a large pot of heavily salted water.
Heat large sautéing pan and add chicken in herbs with all the oil to pan. Don’t overcrowd frying pan. Cook in batches if you don’t have a large frying pan. Cook till chicken is browned on both sides. Remove chicken from pan to a clean large bowl and cover with aluminum foil. Don’t worry if chicken is raw inside, the steam from the chicken will continue to cook the chicken.
Return pan to element and add 1 tbsp oil. Add onions and cook 1 minute. Add garlic and cook a further minute. Then add broccoli and carrots. Cook for 7 minutes. Then add peppers and cook a further 10 minutes.
Return chicken to pan and mix well. When pasta water has come to a boil cook pasta. Reserve 1 cup of pasta water BEFORE draining pasta.
In a separate pot combine artichoke asiago dip with 1/2 cup pasta water. Add a little bit more water as needed, being careful not to add too much so sauce it doesn’t get watered down.
Add sauce to chicken and veggies and stir well. Serve immediately.