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1
Set a pot of water to boil for the pasta while you cook the other ingredients.
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2
Heat a large pan over medium heat.
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3
Add just enough oil to coat the bottom and cook the chicken about two minutes on each side, until no longer pink.
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4
Remove the chicken to a heat-safe bowl or dish and place in the oven at 250F to keep warm.
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5
Add a little more oil to the same pan, reduce the heat to medium-low, and add the onion and garlic.
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6
Allow to saute for a minute or two.
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7
You can also add a splash of white wine if you have a lot of brown bits on the bottom of your pan.
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8
Add the bag of frozen vegetables, stir to combine with the onion and garlic, and allow to cook over medium heat until the vegetables are cooked, but still crisp.
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9
Add chicken pieces and season with red pepper, salt, and pepper.
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10
Meanwhile, add the pasta to the boiling water and cook according to package instructions until al dente.
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11
Drain well and remove to a large serving bowl.
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12
Add the butter and allow it to melt, stirring to coat the pasta.
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13
Add chicken and vegetable mixture and parmesan cheese, reserving a handful of the cheese for garnish.
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14
Mix until well combined and top with remaining cheese.
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15
Serve immediately.
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16
Note: This recipe makes four generous servings; it can easily be stretched to serve six with the inclusion of bread and/or a salad.
