PASTA WITH CHICKEN AND VEGETABLES
8 ounces rigatoni, penne or mostaccioli
1 pound boneless, skinless chicken breast, cut into bite-size pieces
2 cloves garlic, chopped
1/2 pound fresh asparagus, cut into 2-inch pieces, or sugar snap or snow
peas (or 1/4 pound of each)
1/2 cup finely diced scallions
12 baby carrots, cut in half lengthwise
1 cup broccoli florets
1/4 cup chicken broth (or water)
3 tablespoons finely chopped fresh parsley
Pinch of nutmeg
1 large roasted red bell pepper (see note)
6 cherry tomatoes, quartered
6 tablespoons grated fresh Parmesan
Salt (optional) and pepper to taste
Bring a large pot of water to a boil, drizzle in a little olive
oil. Add pasta and cook until al dente, about 10 minutes.
Meanwhile, heat 2 tablespoons olive oil in a large, nonstick skillet.
Add chicken, and cook over medium heat until the bottom begins to
turn golden. Turn chicken over and cook 1 minute longer.
Stir in garlic, asparagus (but not peas), scallions, carrots,
broccoli, chicken broth, parsley and nutmeg. Cover and cook for
about 5 minutes, or until chicken is cooked through and vegetables
are tender-crisp. (If using peas, add after 3 minutes of cooking.)
Remove from heat. Stir in roasted pepper and cherry tomatoes.
When pasta is cooked, drain and return to pot. Toss with chicken,
vegetables and Parmesan over medium heat until heated through.
Season with salt and pepper.