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Note: You can replace ANY of the vegetables you dont like with broccoli, onion, summer squash, asparagus or really, any veggie works in here!
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I promise!
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Note: You can also leave out chicken and make this a vegetarian meal!
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Step One (if you are using chicken):
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I diced mine up, sprinkled some salt and Italian seasonings on it, and then cooked in a skillet with a tablespoon of Olive Oil until they were done.
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Then I let it simmer in about 1 tablespoon of water and 3-ish tablespoons of Balsamic Vinegar.
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Meanwhile, get to the veggies!
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Step Two: Heat a large skillet or wok over medium-high heat.
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Have all your vegetables chopped/sliced/peeled so that you can just GO!
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I used a wok, but if you have a VERY large skillet.
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That would work too!
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Use a little olive oil or cooking spray to coat your pan.
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Add garlic and cook about 1 minute until softened.
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Toss in zucchini and pepper and cook about 3 minutes.
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Add your tomatoes and mushrooms and cook about 5 minutes longer until soft.
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Next, add your flour dissolved in water, and cook about one minute.
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Add chicken broth, milk, and a little salt and pepper (to taste).
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Bring to a boil, then reduce heat and simmer about 5 minutes longer until the sauce begins to thicken up.
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Step Three:
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Start to boil water and cook pasta.
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Step Four: Finish!
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Next, to your skillet/wok mixture add in your carrot ribbons and diced up chicken.
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Mix and allow to cook together.
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Stir in basil and parsley if using, and then lastly, stir in parmesan cheese.
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Drain your cooked pasta and add it to the mix.
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!
