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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Ingredients

Directions

  • Cook penne in boiling salted water for 12 minutes. Add carrots, broccoli and zucchini for last 4 minutes of cooking time. Add peas during the last minute. Drain; transfer to a large serving bowl.

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  • Meanwhile, sprinkle chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook 8 minutes, or until cooked through.

  • Add cream, cheese, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and nutmeg to skillet. Boil for 2 minutes, until thick. Toss with pasta and vegetables.

Nutrition Facts

632 calories; 26 g total fat; 137 mg cholesterol; 599 mg sodium.

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