Garlic Chicken Primavera
4 tablespoons olive oil
6 cloves minced garlic
4 chicken breasts, thinly sliced
4 cups chopped fresh asparagus
2 cups cherry tomatos, halved
2 cups thinly sliced carrots
1 teaspoon freshly ground pepper
2 teaspoons coarse sea salt
8 cups cooked and drained penne
2 cups grated Parmesan
Heat oil in a large pot over medium heat. Cook garlic and
chicken until no pink is showing. Add vegetables, salt, and pepper, and cook
for about 2 minutes. Add pasta and Parmesan, stirring until cheese is melted
and evenly distributed. Serve immediately. Makes 4 to 6 servings.
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