Pasta with Chicken And Veggies

• 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 peppers 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

1. Bring a large pot of water to a boil; add pasta and cook until al dente, about 10 minutes.
2. Meanwhile, heat the olive oil in a large, nonstick skillet.
3. Add chicken and cook over medium heat until the bottom begins to turn golden.
4. Turn chicken over and cook 1 minute longer.
5. Stir in garlic, asparagus, scallions, carrots, chicken broth, parsley, and nutmeg.
6. Cover and cook for about 5 minutes, or until chicken is cooked through and vegetables are tender-crisp.
7. Remove from heat.
8. Stir in roasted pepper and cherry tomatoes.
9. When pasta is cooked, drain and return to pot.
10. Toss with chicken, vegetables, and parmesan cheese over medium heat until heated through.
11. Season with salt and pepper.
12. Serve immediately.

olive oil, chicken breasts, garlic, scallions, carrots, chicken broth, parsley, nutmeg, sweet red bell peppers, tomatoes, parmesan, salt, black pepper

Taken from recipeland.com/recipe/v/pasta-chicken-veggies-1529 (may not work)