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Ingredients

• 8 ounces  penne
• 3 small  carrots, peeled and sliced into coins
• 2 cups  broccoli flowerets
• 1 medium-sized  zucchini, sliced
• 1 cup  frozen peas
• 1 pound  boneless, skinless chicken breasts, cut into 1-inch pieces
• 1/2 teaspoon  salt
• 1/4 teaspoon  black pepper
• 1 tablespoon  canola oil
• 3/4 cup  heavy cream
• 1 cup  shredded Parmesan cheese
•   Pinch nutmeg

Description

Ready In Just Over 20 Minutes, A Rich Parmesan Sauce With A Hint Of Nutmeg Coats Chicken, Penne Pasta, And A Colorful Melange Of Vegetables.

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