This pasta dish is based on one I had years ago and fell in love with immediately. It is great because I can substitute in any vegetables available and it is always delicious. Some of my favorite veggies for this are asparagus, zucchini, red/green peppers, red onion, and peas. I normally use bowtie pasta but this time I tried out campanella and loved it because it catches little bits of cheese and peas in the nooks and crannies. Katie's Favorite Pasta
1/2 lb pasta
2 boneless skinless chicken breasts, cubed (thighs would be wonderful as well)
1/2 red bell pepper sliced thinly
1 large zucchini sliced into sticks
1/2 red onion sliced thinly
1 cup peas
2 cloves garlic, minced
5 sprigs fresh thyme
1 t dried bouquet garni or herbs de provence - optional
Sauce
1/2 - 1 cup chicken stock
1/4 cup half and half or cream
2 T butter
1/2 lemon
Cook pasta according to box directions. While pasta is cooking, season chicken with herb mixture, salt, pepper, and thyme. Brown chicken in medium pot and add garlic towards the end to prevent burning. Remove chicken and add onions and red pepper. Cook on low for 3-4 minutes or until slightly tender then add zucchini and peas for another 3 minutes. Combine all sauce ingredients in a bowl and stir together. Add sauce mixture to vegetables and cook until all vegetables are as tender as you like. Fold in chicken and pasta. Serve with parmesan cheese.
