Pasta With Chicken and Vegetables

Ingredients

8 ounces Rigatoni, penne or
2 Cloves garlic, chopped
1/2 pound Fresh asparagus, cut into 2-inch pieces, or 1/2 cup Finely diced scallions
12 Baby carrots, cut in half lengthwise
1 cup Broccoli florets
1/4 cup Chicken broth (or water)
3 tablespoons Finely chopped fresh parsley
1 pch Nutmeg
1 lrg Roasted red bell pepper (see note)
6 Cherry tomatoes, quartered
6 tablespoons Grated fresh Parmesan
Salt (optional) and pepper to taste

Preparation

1
Bring a large pot of water to a boil; drizzle in a little olive oil. Add pasta and cook until al dente, about 10 minutes.
2
Meanwhile, heat 2 tablespoons olive oil in a large, nonstick skillet. Add chicken, and cook over medium heat until the bottom begins to turn golden.
3
Turn chicken over and cook 1 minute longer.
4
Stir in garlic, asparagus (but not peas), scallions, carrots, broccoli, chicken broth, parsley and nutmeg. Cover and cook for about 5 minutes, or until chicken is cooked through and vegetables are tender-crisp. (If using peas, add after 3 minutes of cooking.)
5
Remove from heat. Stir in roasted pepper and cherry tomatoes.
6
When pasta is cooked, drain and return to pot. Toss with chicken, vegetables and Parmesan over medium heat until heated through. Season with salt and pepper.
7
Serve immediately.
8

Tools

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Tags:

Yield:

1.0 servings

Added:

Tuesday, December 8, 2009 - 10:20pm

Creator:

Anonymous

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