Personal Penne Primavera

• 1 pound penne pasta
• 1 tablespoon olive oil
• 1/2 cup chopped red onion
• 3 to 4 cloves garlic, minced
• 2 cups broccoli florets
• 1 cup sliced carrots
• 1 cup sliced mushrooms
• 2 cooked chicken breast halves, diced (about 2 cups)
• 1 cup diced roasted red peppers
• 1 (14-ounce) can diced tomatoes
• 1 cup reduced-sodium chicken broth
• 1/2 cup frozen green peas, thawed
• Salt and freshly ground black pepper
• 1/3 cup grated Parmesan
• 1/4 cup freshly chopped basil leaves

1. Cook penne according to package directions.
2. Drain and set aside.
3. In a large skillet, heat oil over medium-high heat.
4. Add onion and garlic and cook 3 minutes, until soft.
5. Add broccoli, carrots and mushrooms and cook 3 minutes, until mushrooms soften.
6. Add chicken, red peppers, tomatoes, and broth and bring to a simmer.
7. Stir in penne and peas cook 2 minutes to heat through and season, to taste, with salt and black pepper.
8. Transfer mixture to a serving plate and top with Parmesan and basil.

penne pasta, olive oil, red onion, garlic, broccoli florets, carrots, mushrooms, chicken, red peppers, tomatoes, chicken broth, frozen green peas, salt, parmesan, basil

Taken from www.foodnetwork.com/recipes/robin-miller/personal-penne-primavera-recipe.html (may not work)