Pasta With Chicken And Vegetables

CATEGORY	CUISINE	TAG	YIELD
Meats	Chicago		1	Servings

INGREDIENTS

		Olive oil
8	oz	Rigatoni, penne or
		mostaccioli
1	lb	Boneless, skinless chicken
		breast cut into
		bite-size
		pieces
2		Cloves garlic, chopped
1/2	lb	Fresh asparagus, cut into
		2-inch pieces or sugar
		snap or snow peas or 1/4
		pound of each
1/2	c	Finely diced scallions
12		Baby carrots, cut in half
		lengthwise
1	c	Broccoli florets
1/4	c	Chicken broth, or water
3	T	Finely chopped fresh parsley
1	pn	Nutmeg
1		Roasted red bell pepper, see
		note
6		Cherry tomatoes, quartered
6	T	Grated fresh Parmesan
		Salt, optional and pepper
		to taste

INSTRUCTIONS

~Chicago Sun-Times, March 3, 1994  Bring a large pot of water to a
boil; drizzle in a little olive oil.  Add pasta and cook until al
dente, about 10 minutes.  Meanwhile, heat 2 tablespoons olive oil in a
large, nonstick skillet.  Add chicken, and cook over medium heat until
the bottom begins to  turn golden. Turn chicken over and cook 1 minute
longer.  Stir in garlic, asparagus (but not peas), scallions, carrots,
broccoli, chicken broth, parsley and nutmeg. Cover and cook for about
5 minutes, or until chicken is cooked through and vegetables are
tender-crisp. (If using peas, add after 3 minutes of cooking.)  Remove
from heat. Stir in roasted pepper and cherry tomatoes.  When pasta is
cooked, drain and return to pot. Toss with chicken,  vegetables and
Parmesan over medium heat until heated through. Season  with salt and
pepper.  Serve immediately.  Serves 6.  Posted to rec.food.recipes by
christi@meaddata.com (Christi Wilson) on  1995b, .

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1593 Calories From Fat: 472 Total Fat: 53.1g Cholesterol: 318.8mg Sodium: 3165.4mg Potassium: 3442.3mg Carbohydrates: 139.1g Fiber: 14.4g Sugar: 64.8g Protein: 139.3g