Pasta with Chicken and Vegetables
| Yield: | 1 Servings |
| Categories: |
| Olive oil | ||
| 8 | oz | Rigatoni, penne or mostaccioli |
| 1 | lb | Boneless, skinless chicken breast, cut into bite-size pieces |
| 2 | Cloves garlic, chopped | |
| 1/2 | lb | Fresh asparagus, cut into 2-inch pieces, or sugar snap or snow peas (or 1/4 pound of each) |
| 1/2 | c | Finely diced scallions |
| 12 | Baby carrots, cut in half lengthwise | |
| 1 | c | Broccoli florets |
| 1/4 | c | Chicken broth (or water) |
| 3 | tb | Finely chopped fresh parsley |
| 1 | pn | Nutmeg |
| 1 | lg | Roasted red bell pepper (see note) |
| 6 | Cherry tomatoes, quartered | |
| 6 | tb | Grated fresh Parmesan |
| Salt (optional) and pepper to taste |
Advertisement