Served as main course. Non-vegetarian dish.

Italian

1 Tablespoon Olive Oil

8 oz Mostaccioli

1 lb Boneless skinless Chicken Breasts, bite-sized Pieces

2 Cloves Garlic, chopped

1 lb Asparagus, 2-inch pieces

1/2 cup Scallions, finely chopped

12 Whole Baby Carrots, halved lengthwise

1/4 cup Chicken stock

3 Tablespoon Fresh Parsley, finely chopped

1 pan Nutmeg

1 Whole Red Bell Pepper, Roasted

6 Whole Cherry Tomatoes, quartered

6 Tablespoon Nonfat Parmesan Cheese, grated

Salt and Pepper to taste

Bring a large pot of water to a boil; add pasta and cook, 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.

Serves: 6

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