Ingredients
Olive oil
8 ounces Rigatoni, penne or
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 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
1 pch Nutmeg
1 lrg Roasted red bell pepper (see note)
6 Cherry tomatoes, quartered
6 tablespoons Grated fresh Parmesan
Salt (optional) and pepper to taste
Description
Foodista
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