Ingredients:
• 8 oz. pasta, uncooked
• 2 chicken breasts, diced
• 1 tsp olive oil
• 1 cup chicken broth
• 1 medium zucchini squash, cut into semi- circles
• 1 medium yellow squash, cut into semi-circles
• 1 head broccoli, cut into florets
• 2 carrots, peeled and chopped
• 5 small tomatoes, seeded and diced
• 2 garlic cloves, crushed
• 3 Tbsp butter
• 4 Tbsp flour
• 2 cups milk
• 3 Tbsp basil, chopped
• 1/4 teaspoon red pepper
• 3-4 Tbsp Parmesan cheese
• Salt and pepper, to taste
Directions:
• In medium saucepan, cook pasta according to package instructions. Drain and add to large serving bowl.
• In large skillet, saute diced chicken in olive oil and salt and pepper for 6-8 minutes, stirring often. Once chicken has cooked through, transfer to plate.
• Drain the excess liquid, add garlic and saute for about 30 seconds.
• Add all zucchini, yellow squash, carrots, and broccoli to the skillet.
• Steam for 10-15 minutes with 1 cup of chicken broth.
• Add the tomatoes during the last minute.
• Coat the vegetables with flour.
• Add milk to the vegetables.
• Add butter, red pepper, and basil.
• Stir.
• Add chicken back to the skillet.
• Season with salt and pepper to taste.
• Cook until thickens, about 3 minutes.
• Toss the pasta with the vegetable mixture to combine.
• Sprinkle with the Parmesan and serve immediately.
