Title: Pasta with chicken & veggies
 Categories: Italian, Pasta, Vegetables, Chicken, Low-fat
      Yield: 6 Servings
 
      1 tb Olive oil
      8 oz Mostaccioli -- al dente
      1 lb Boneless skinless chicken
           Breasts -- bite-sized
           Pieces
      2    Cloves garlic -- chopped
      1 lb Asparagus -- 2-inch pieces
    1/2 c  Scallions -- finely chopped
     12    Whole baby carrots -- halved
           Lengthwise
    1/4 c  Chicken stock
      3 tb Fresh parsley -- finely
           Chopped
      1 pn Nutmeg
      1    Whole red bell pepper --
           Roasted
      6    Whole cherry tomatoes --
           Quartered
      6 tb Nonfat Parmesan cheese --
           Grated
           Salt and pepper -- to taste
 
  Bring a large pot of water to a boil; add pasta and cook until al
  dente, about 10 minutes.
  
  Meanwhile, heat the olive oil in a large, nonstick skillet. Add
  chicken and cook over medium heat until the bottom begins to turn
  golden. Turn chicken over and cook 1 minute longer.
  
  Stir in garlic, asparagus, scallions, carrots, chicken broth,
  parsley, and nutmeg.  Cover and cook for about 5 minutes, or until
  chicken is cooked through and vegetables are tender-crisp. Remove
  from heat.
  
  Stir in roasted pepper and cherry tomatoes.
  
  When pasta is cooked, drain and return to pot.  Toss with chicken,
  vegetables, and Parmesan cheese over medium heat until heated through.
  Season with salt and pepper. Serve immediately.