Amount
Ingredient
Preparation



1
tablespoon
olive oil





8
ounces
mostaccioli

al dente



1
pound
chicken breasts

boneless, skinless, chopped in bite sized pieces



2
each
garlic

cloves, chopped



1
pound
asparagus

chopped 2 inch pieces



1/2
cup
green onions

finely chopped



12
each
carrots

baby, halved lengthwise



1/4
cup
chicken stock





3
tablespoons
parsley

fresh, finely chopped



1/4
teaspoon
nutmeg





1
each
red bell pepper

roasted



6
each
tomatoes

cherry or grape



6
tablespoons
parmesan cheese

nonfat, grated



1
x
salt

to taste



1
x
pepper

to taste

 Bring a large pot of water to a boil; add pasta and cook until al dente, about 1 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