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1
Preheat a heavy non-aluminum Dutch oven over moderately high heat and add the olive oil. When the oil is fragrant, add the chicken meat pieces and saute, turning frequently for 5 or 6 minutes until lightly browned on all sides.
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2
Add the onions and carrots and saute, stirring constantly, until the onions are translucent, about 2 minutes. Add the garlic and saute about 30 seconds. Do not allow the garlic to brown. Immediately add the broth to the pot. Stir bits and pieces loose from the bottom of the pot.
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3
Add all additional ingredients, except Wondra Flour, and lower the heat to a gentle simmer. Ladle out 1 ladle worth of liquid into a measuring cup. Mix flour into liquid to make a slurry. Pour mixture back into pot and stir. Cover with lid and simmer gently, stirring occasionally, until the chicken meat pieces are tender, but not soft, about 5 to 10 minutes.
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4
As the sauce is finishing cooking, add 3 tbsp oil to a heavy skillet and saute the bell peppers, squashes and broccoli over medium heat until just crisp-tender. Add the veggies to the sauce when the chicken meat is tender, blend all together and simmer 10 minutes.
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5
Adjust the salt, pepper and herb levels to taste. Toss the cooked pasta with 1 tbsp oil to prevent sticking and add to the sauce; blend chicken, veggies and sauce thoroughly and serve along with Parmesan cheese.
