---------- Recipe via Meal-Master (tm) v8.04
 
      Title: Pasta With Chicken And 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.
  
  Recipe By     : Rec.Food.Recipes
 
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