8 to 10 ounces dry penne pasta
2 tablespoons olive oil
1 pound skinless boneless chicken breasts, cut into 1-inch cubes or long thin strips
Salt and pepper
1 tbsp butter
1 zucchini, sliced into thin half-moons
1/2 red onion, sliced
1 cup grape tomatoes, quartered
crown of broccoli, cut into bite sized pieces
1 cup shredded carrots
1 cup frozen peas
1/2 tablespoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried parsley
4 cloves garlic minced
1/4 cup white wine
1/2 cup heavy whipping cream
1/4 cup grated fresh parmesan cheese
Chopped Fresh basil, for garnish
Great dish to use fresh summer vegetables…add in any other veggies you like!!! Cook pasta according to the directions on the package. In the meantime, heat oil in a large 14-inch skillet set over medium-high heat. Season chicken pieces with salt and pepper; add chicken to the hot oil and cook for 5 minutes. remove chicken and set aside. To the skillet, melt butter and add all your veggies; season with dried basil, rosemary, and parsley. Stir in garlic and continue to cook for 3 minutes, stirring occasionally. Stir in the wine and scrape up all the browned bits from the bottom of the pan. Add cream and cook for 1 minute. Return chicken to pan. Drain the cooked pasta; stir pasta into the skillet. Stir in parmesan. Taste for salt and adjust accordingly. Remove from heat. Top with additional parmesan cheese. Garnish with basil. Serve.
