Chicken Pasta Primavera (Print Version)

# Ingredients:

01 - 1 tablespoon of olive oil.
02 - 8 oz of bow-tie pasta.
03 - 1 pound of diced chicken breast.
04 - 1 cup of halved cherry tomatoes.
05 - 1 cup of broccoli pieces.
06 - 1 cup of thinly shredded carrots.
07 - 1 cup of chopped bell peppers.
08 - 1 cup of asparagus spears, cut into 2-inch sections.
09 - 2 minced garlic cloves.
10 - 1 teaspoon of seasoning blend (Italian style).
11 - Salt and pepper, season as you like.
12 - 1/4 cup of freshly chopped basil leaves.
13 - 1/4 cup of Parmesan, finely grated.
14 - Lemon wedges (your choice).

# Instructions:

01 - Follow the package directions to cook farfalle till it's firm to the bite.
02 - Season diced chicken, then sauté for about 5-7 minutes, stirring, until the chicken is done.
03 - Sauté minced garlic lightly, add the veggies, and cook them for around 5 minutes till they still have some crunch.
04 - Stir chicken and tomatoes into the skillet along with the pasta. Warm it up for 2 to 3 minutes before serving.
05 - Sprinkle with Parmesan and basil for freshness. Add some lemon wedges if you feel like it.

# Notes:

01 - Use other veggies if you prefer.
02 - Add chili flakes if you like spicy.
03 - Stores well in the fridge for later.

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