Heat the oil you reserved from sun-dried tomatoes in a large skillet. Add the chicken and cook until no longer pink. Transfer the cooked chicken to a plate. Add the artichokes, asparagus, and garlic and cook for few minutes, over medium-high heat, until the garlic is tender.
Add the broth, wine, and tomatoes. Bring to a boil, and cook until the sauce slightly reduces, for about 8 minutes. Stir occasionally.
Meanwhile, cook your pasta, according to the package instructions.
Add the pasta, cooked chicken, Parmesan, basil, and parsley to the artichoke-asparagus mixture. Toss until the sauce is almost absorbed by the pasta. Stir in the mozzarella cheese. Season with salt and pepper to taste. Enjoy!