---------- 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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