Tuscan Chicken Pasta with Veggies

1 cup Parmesan Cheese, grated
3 cup Spinach, fresh
2 bell pepper, diced (1 yellow, 1 green)
16 oz Banza Chickpea Pasta
1.5 cup fresh mushrooms, chopped
1 cup Sun Dried Tomatoes (oil free type)
1 cup Silk unsweetened almond coconut blend
1.5 cup cubes Butternut Squash
16 ounces Chicken Breast (cooked), no skin, roasted
12 spears asparagus, chopped

dutch oven works great, or use a large pot to cook in.
Freezes and works great reheated.
Can use two chicken breasts cooked and chopped in place of sausage.

Cook chicken breast in oven. Allow to cool, then dice or pull apart into bite size pieces. Set aside.
In large dutch oven (or pot), saute' bell pepper in light spray of cooking oil until softened. Add mushrooms, asparagus, squash, and tomatoes and simmer. Season with rosemary, garlic powder, oregano and basil to taste.
In separate pot, boil pasta to al dente and drain.
In dutch oven, add almond coconut milk to sauteed vegetables and simmer. Once the mixture is bubbling, stir in parmesan cheese until melted.
Add chopped chicken to pot and stir into sauce and vegetable mixture. Add pasta and spinach and stir all together. Cover with dutch oven lid until spinach wilts and stir mixture again.
Serve warm.
Is great to freeze for individual servings also.

Serving Size: Makes 10 one cup servings