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Send a Meal BlogTuesday, April 16 2013
Ready in just over 20 minutes, a rich Parmesan sauce with a hint of nutmeg coats chicken, penne pasta, and a colorful melange of vegetables.  Recipe from
 Servings: 4 servings
Prep Time: 10 mins
Total Time: 22 mins
ingredients
directions
Cook penne in boiling salted water for 12 minutes. Add carrots, broccoli and zucchini for last 4 minutes of cooking time. Add peas during the last minute. Drain; transfer to a large serving bowl.
Meanwhile, sprinkle chicken with 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook 8 minutes, or until cooked through.
Add cream, cheese, the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper and nutmeg to skillet. Boil for 2 minutes, until thick. Toss with pasta and vegetables.
nutrition information
Per serving: Calories 632, Total Fat 26 g, Saturated Fat 13 g, Cholesterol 137 mg, Sodium 599 mg. Percent Daily Values are based on a 2,000 calorie diet
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