Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 tb Olive oil
8 oz Mostaccioli -- al dente
1 lb Boneless skinless chicken
Breasts -- bite-sized
Pieces
2 Cloves garlic -- chopped
1 lb Asparagus -- 2-inch pieces
1/2 c Scallions -- finely chopped
12 Whole baby carrots -- halved
Lengthwise
1/4 c Chicken stock
3 tb Fresh parsley -- finely
Chopped
1 pn Nutmeg
1 Whole red bell pepper --
Roasted
6 Whole cherry tomatoes --
Quartered
6 tb Nonfat Parmesan cheese --
Grated
Salt and pepper -- to taste

Bring a large pot of water to a boil; add pasta and cook until al
dente, about 10 minutes.

Meanwhile, heat the 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, scallions, carrots, chicken broth,
parsley, and nutmeg. Cover and cook for about 5 minutes, or until
chicken is cooked through and vegetables are tender-crisp. 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 cheese over medium heat until heated through.
Season with salt and pepper. Serve immediately.

Recipe By : Rec.Food.Recipes

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