Pasta with Chicken And Veggies

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

Yields:	4 servings
Rating:
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	Preparation	15 minutes
	Cooking	30 minutes
	Ready In	45 minutes

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Ingredients

1	tablespoon	olive oil
8	ounces	mostaccioli	al dente
1	pound	chicken breasts	boneless, skinless, chopped in bite sized pieces
2	each	garlic	cloves, chopped
1	pound	asparagus	chopped 2 inch pieces
1/2	cup	scallions, spring or green onions	finely chopped
12	each	carrots	baby, halved lengthwise
1/4	cup	chicken broth
3	tablespoons	parsley leaves	fresh, finely chopped
1/4	teaspoon	nutmeg
1	each	sweet red bell pepper	roasted
6	each	tomatoes	cherry or grape
6	tablespoons	parmesan, parmigiano-reggiano cheese, grated	nonfat, grated
1	x	salt	to taste
1	x	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.