Pasta with Chicken & Veggies

Name: Pasta with Chicken and Veggies
Yield: 6
Cuisine: Fusion
Ingredients: olive oil; mostaccioli; chicken breasts; garlic; asparagus; scallions, spring or green onions; baby carrots; chicken broth; parsley leaves; nutmeg; sweet red bell peppers; tomatoes; parmesan, parmigiano-reggiano cheese, grated; salt; black pepper

Simplicity means satisfaction, and satisfy is exactly what this tasty dish does.

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

TABLESPOON OLIVE OIL

OUNCES MOSTACCIOLI
al dente *

POUND CHICKEN BREASTS
boneless, skinless, chopped in bite sized pieces

CLOVES GARLIC
chopped

POUND ASPARAGUS
chopped 2 inch pieces

CUP SCALLIONS, SPRING OR GREEN ONIONS
finely chopped

BABY CARROTS
halved lengthwise *

CUP CHICKEN BROTH

TABLESPOONS PARSLEY LEAVES
fresh, finely chopped

TEASPOON NUTMEG

SWEET RED BELL PEPPERS
roasted *

TOMATOES
cherry or grape *

TABLESPOONS PARMESAN CHEESE
nonfat, grated

SALT
to taste *

BLACK PEPPER
to taste *

Directions

Bring a large pot of water to a boil; add pasta and cook until al dente, about 10 minutes.

Meanwhile, heat the olive oil in a large, nonstick skillet. Add chicken and cook over medium heat until the bottom begins to turn golden. Turn chicken over and cook 1 minute longer.

Stir in garlic, asparagus, scallions, carrots, chicken broth, parsley, and nutmeg. Cover and cook for about 5 minutes, or until chicken is cooked through and vegetables are tender-crisp. Remove from heat.

Stir in roasted pepper and cherry tomatoes. When pasta is cooked, drain and return to pot. Toss with chicken, vegetables, and parmesan cheese over medium heat until heated through. Season with salt and pepper. Serve immediately.