Meanwhile heat a large skillet over med/high heat. Add oil and cubed chicken. Sauté until almost cooked through, about 5-6 mins. Add sliced mushrooms and continue sautéing until mushrooms loose their moisture, about 6-7 mins. Add herbs, onion powder, salt, pepper and garlic. Continue cooking for another 1-2 mins. Sprinkle in flour and stir well allowing flour to absorb moisture. Add wine and chicken broth, continue continue cooking for another 4-5 mins stirring consistently. Add lemon zest and juice. Stirring consistently bring sauce to a simmer until thick, about 4 mins. Stir in frozen peas and artichoke hearts. Continue cooking for another 1-2 mins. Add cooked pasta and sprinkle with red pepper flakes.