Ingredient List
For the dish:
  • 8 ounces bowtie pasta
  • 1 tablespoon olive oil
  • ½ pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 5 ounces bagged shredded carrots
  • 1 medium zucchini, halved and sliced
  • 12-ounce bag fresh broccoli florets
  • 2 cups cherry tomatoes, halved
  • 1 tablespoon minced garlic
  • 1 cup grated parmesan cheese
  • 1 cup heavy whipping cream
  • ¼ teaspoon ground black pepper
  • 8-ounce bag grilled chicken breast strips
To make the dish
  • Bring large pot of water to a boil; cook pasta until tender yet firm to the bite. Drain.

  • Heat olive oil in a large skillet over medium-high heat. Sauté asparagus, carrots, zucchini, and broccoli about 5 minutes. Add tomatoes and garlic; sauté about 1 minute.

  • Reduce heat to medium and stir parmesan cheese, whipping cream and black pepper into vegetable mixture until cheese melts and sauce is smooth, about 5 minutes.

  • Add pasta and chicken; toss to coat.

  • Serve immediately.

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