Healthy Pasta Primavera with Chicken

Note: You can replace ANY of the vegetables you don’t like with broccoli, onion, summer squash, asparagus or really, any veggie works in here! I promise!

Note: You can also leave out chicken and make this a vegetarian meal!

Step One (if you are using chicken):

I diced mine up, sprinkled some salt and Italian seasonings on it, and then cooked in a skillet with a tablespoon of Olive Oil until they were done. Then I let it simmer in about 1 tablespoon of water and 3-ish tablespoons of Balsamic Vinegar. Meanwhile, get to the veggies!

Step Two:
Heat a large skillet or wok over medium-high heat.

Have all your vegetables chopped/sliced/peeled so that you can just GO! I used a wok, but if you have a VERY large skillet. That would work too!

Use a little olive oil or cooking spray to coat your pan. Add garlic and cook about 1 minute until softened. Toss in zucchini and pepper and cook about 3 minutes.

Add your tomatoes and mushrooms and cook about 5 minutes longer until soft.

Next, add your flour dissolved in water, and cook about one minute. Add chicken broth, milk, and a little salt and pepper (to taste). Bring to a boil, then reduce heat and simmer about 5 minutes longer until the sauce begins to thicken up.

Step Three:

Start to boil water and cook pasta.

Step Four: Finish!

Next, to your skillet/wok mixture add in your carrot ribbons and diced up chicken. Mix and allow to cook together. Stir in basil and parsley if using, and then lastly, stir in parmesan cheese. Drain your cooked pasta and add it to the mix.

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