Creamy Chicken And Pasta From Family Circle Magazine

• 8 ounces penne
• 3 small carrots, peeled and sliced into coins
• 2 cups broccoli florets
• 1 medium zucchini, sliced
• 1 cup frozen peas
• 1 lb chicken breast, cut into 1-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon canola oil
• 3/4 cup heavy cream
• 1 cup parmesan cheese, shredded
• 1 pinch nutmeg

1. Directions.
2. 1. Cook penne in boiling salted water for 12 minutes. Add carrots, broccoli and zucchini for last 4 minutes of cooking time. Add peas during the last minute. Drain; transfer to a large serving bowl.
3. 2. Meanwhile, sprinkle chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook 8 minutes, or until cooked through.
4. 3. Add cream, cheese, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and nutmeg to skillet. Boil for 2 minutes, until thick. Toss with pasta and vegetables.

penne, carrots, broccoli florets, zucchini, frozen peas, chicken breast, salt, black pepper, canola oil, heavy cream, parmesan cheese, nutmeg

Taken from www.food.com/recipe/creamy-chicken-and-pasta-from-family-circle-magazine-273501 (may not work)