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This meal requires fast hands.
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Cut your chicken and veggies up ahead of time and have your pasta on hand.
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Boil salted water for your pasta.
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4
I used linguine.
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Heat oil and garlic in a large skillet for you veggies over medium heat.
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Add the veggies (except the tomatoes) once the oil shimmers and responds like a lighter liquid.
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Coat the veggies in the oil by stirring them.
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Drop the pasta once the water is ready and cook until al dente.
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Add oil to another pan and heat over medium flames.
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Achieve the aforementioned readiness of the oil and add the chicken, coating the pieces with the oil and garlic.
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Add the basil to the chicken and stir to incorporate the herb's oils.
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The pasta should just about be done; strain then return to the pot.
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In a saucepan, heat oil over medium heat.
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Add garlic and cook for 2 minutes.
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Add chicken to the veggies.
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Add the chicken broth; bring to a boil.
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Whisk in the cream cheese, grated Parmesan, flour, salt, and pepper.
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Cook for 5 minutes; stir well.
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Add sauce to pasta and stir to coat noodles evenly-ish.
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Add chicken and veggies to pasta.
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Add tomatoes to the pasta (you thought I forgot about those, didn't you!?
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Naysayer!!!)
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and stir to mix it all up.
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Serve hot with your favorite topping.
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Enjoy your 130 calorie/person meal!
