Chicken-Bow Tie Primavera

• 3-1/2 cups uncooked bow tie pasta
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 2/3 cup sliced fresh carrot
• 1 tablespoon olive oil
• 1 medium zucchini, halved lengthwise and sliced
• 1 medium yellow summer squash, quartered and sliced
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 cups heavy whipping cream
• 1-1/2 cups shredded Parmesan cheese
• Additional shredded Parmesan cheese, optional

1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute chicken and carrot in oil for 5-6 minutes or until chicken juices run clear; drain.
2. Add the zucchini, squash, seasoned salt and pepper. Cook, uncovered, until vegetables are tender, stirring occasionally.
3. Drain pasta. Add the pasta, cream and Parmesan cheese to the chicken mixture; stir to combine. Cook, uncovered, until cheese is melted. Sprinkle with additional cheese if desired.

pasta, chicken breasts, fresh carrot, olive oil, zucchini, salt, pepper, heavy whipping cream, parmesan cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/chicken-bow-tie-primavera/ (may not work)