Parmesan Primavera With Chicken

• 1 Tablespoon Olive Oil
• 2 whole Bonless Chicken Breasts, Sliced Into One Inch Pieces
• 1 clove Garlic, Smashed And Minced
• 1 pound Farfalle Pasta, Cooked
• 1/2 cups Julienned Sweet Red Pepper
• 1/2 cups Julienned Sweet Yellow Pepper
• 1/2 cups Julienned Carrots
• 1 cup Frozen Peas
• 1 cup Broccoli Florets
• 1 cup Grape Tomatoes, Halved
• 1/2 cups Chopped Onion
• 1 Tablespoon Butter
• 1 cup Heavy Cream
• 1 cup Grated Parmesan Cheese
• 1/2 teaspoons Each, Salt And Pepper
• Fresh Flat Leaf Parsley, For Garnish

1. Melt olive oil in a large skillet over medium-high heat.
2. Add chicken and garlic; cook, stirring occasionally, for 6 to 8 minutes or until chicken is lightly browned.
3. Remove from the skillet.
4. In the same skillet, add bell pepper, carrots, peas, broccoli, tomatoes and onion; cook, stirring occasionally, for 3 to 4 minutes or until vegetables are crisp-tender.
5. In a sauce pan over medium-low heat, melt butter.
6. Add heavy cream, parmesan cheese, salt and pepper.
7. Whisk until cheese is melted.
8. Add chicken and pasta to the veggies; pour sauce over the top.
9. Cook over low heat, stirring occasionally, for 3 to 5 minutes or until heated through.
10. Garnish with fresh flat leaf parsley.

olive oil, chicken breasts, clove garlic, pasta, sweet red pepper, julienned sweet yellow pepper, carrots, frozen peas, broccoli florets, grape tomatoes, onion, butter, heavy cream, parmesan cheese, salt, parsley

Taken from tastykitchen.com/recipes/main-courses/parmesan-primavera-with-chicken/ (may not work)