# Components:
→ Proteins
01 - 2 boneless, skinless chicken breasts, cut into bite-sized pieces
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 zucchini, sliced into half-moons
04 - 1 yellow squash, sliced into half-moons
05 - 1 cup cherry tomatoes, halved
06 - 1 cup broccoli florets
→ Pasta
07 - 10 ounces penne or farfalle pasta
→ Dairy
08 - 1/4 cup heavy cream
09 - 1/4 cup freshly grated Parmesan cheese
→ Pantry & Aromatics
10 - 3 cloves garlic, minced
11 - 2 tablespoons olive oil
12 - 1 teaspoon dried Italian herbs
13 - Salt and freshly ground black pepper, to taste
→ Garnish
14 - Fresh basil leaves, torn (optional)
15 - Extra Parmesan cheese, for serving
# Directions:
01 - Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente. Reserve 1/2 cup pasta cooking water, then drain.
02 - Heat olive oil in a large skillet over medium-high heat. Add chicken pieces, season with salt and pepper, and sauté until golden and cooked through, about 5 to 6 minutes. Transfer to a plate and set aside.
03 - In the same skillet, add more olive oil if needed. Sauté minced garlic for 30 seconds until fragrant.
04 - Add bell pepper, zucchini, yellow squash, and broccoli florets. Cook for 4 to 5 minutes, stirring frequently, until just tender.
05 - Stir in cherry tomatoes and the cooked chicken pieces. Cook for 2 additional minutes.
06 - Reduce heat to medium-low. Add cooked pasta, heavy cream, Parmesan cheese, and Italian herbs. Toss to combine and heat through. Slowly add reserved pasta water as needed to create a light, silky sauce.
07 - Taste and adjust seasoning with additional salt and freshly ground black pepper if desired.
08 - Plate the dish immediately. Garnish with torn fresh basil leaves and extra Parmesan cheese if desired.
