Farfalle With Chicken & Veggies

• 16 ounces farfalle pasta (bow tie pasta)
• 3 tablespoons extra virgin olive oil
• 1 lb chicken breast tenders
• 1 medium zucchini, chopped
• 1 medium yellow squash, chopped
• 1 medium red bell pepper, chopped
• 8 ounces sliced mushrooms
• 1 tablespoon minced garlic (I use the pre-minced in a jar)
• 2 (26 ounce) jars your favorite spaghetti sauce
• grated parmesan cheese

1. Cook farfalle according to package directions; drain well.
2. Heat olive oil in a large skillet; add chicken and cook over medium/high heat until cooked.
3. Salt and pepper to taste.
4. Add minced garlic, zucchini, yellow squash and mushrooms.
5. Cook 5 to 8 minutes, stirring often.
6. Turn heat to medium/low and add the spaghetti sauce and cook until sauce is hot.
7. Serve over the farfalle with plenty of parmesan cheese.

pasta, extra virgin olive oil, chicken breast tenders, zucchini, yellow squash, red bell pepper, mushrooms, garlic, parmesan cheese

Taken from www.food.com/recipe/farfalle-with-chicken-veggies-28414 (may not work)