# What you need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (approximately 10.5 oz), 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 oz penne or farfalle pasta
→ Dairy
08 - ¼ cup heavy cream
09 - ¼ 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. Cook the pasta according to package instructions until al dente. Reserve ½ cup of pasta cooking water, then drain.
02 - Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with salt and pepper, then sauté until golden and fully cooked, about 5 to 6 minutes. Remove from skillet and set aside.
03 - In the same skillet, add additional olive oil if needed. Sauté minced garlic for 30 seconds until fragrant.
04 - Add sliced bell pepper, zucchini, yellow squash, and broccoli florets to the skillet. Stir frequently and cook for 4 to 5 minutes until vegetables are tender yet crisp.
05 - Stir in halved cherry tomatoes and the cooked chicken. Continue cooking for 2 minutes more.
06 - Reduce heat to medium-low. Add cooked pasta, heavy cream, Parmesan cheese, and dried Italian herbs. Toss to combine thoroughly and heat through. Gradually add reserved pasta water as needed to create a light sauce.
07 - Adjust seasoning with additional salt and pepper to taste. Serve immediately, garnished with fresh basil leaves and extra Parmesan cheese.
