Chicken Asparagus Sun dried tomato Pepper Zucchini Parmesan Pasta

1 (16 ounce) package bowtie pasta
2 tablespoon olive oil
1 teaspoon minced garlic
1 red bell pepper, chopped
1/2 small zucchini cut into 1/2 coins and then strips
2 bunches asparagus, trimmed and cut into 1 inch pieces
1.5 cup chicken broth
1/4 cup chopped fresh basil
salt to taste
1/2 teaspoon pepper
3 tablespoons butter
1.4 pound grilled chicken breast strips
3 tablespoons Sun dried chopped tomatoes in oil

1. Grill chicken breast with a little oil and Mrs Dash Onion/herb on the Foreman grill.
2. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until al dente, 8 to 10 minutes; drain. 3. Heat the olive oil in a Dutch oven or large pot over medium heat. Stir in the garlic, red pepper, zucchini and asparagus; cook and stir 5 minutes until the garlic softens and mellows. Pour in the chicken broth, and bring to a boil over medium-high heat. Simmer until the vegetables have softened, then add the basil, salt, pepper, butter, and chicken. Cook and stir a few minutes until the chicken is hot. Stir in the cooked pasta, then fold in the Parmesan cheese


Serving Size: makes about 8 - 2.25 cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user RAD062010.