Chicken Pasta Primavera

Another QUICK and YUMMY dinner.

Chicken Pasta Primavera
2 C. uncooked spiral pasta (I probably cooked at least 2 1/2 C.)
1 lb. boneless, skinless chicken breast, cubed (again, I used more)
2 garlic cloves, minced
2 Tbs. butter
1 (16 oz.) pkg. frozen broccoli, cauliflower & carrots, thawed
3/4 C. whipping cream (I bought the smallest carton and b/c I added more pasta, I used the whole carton, probably about 1 C)
3/4 C. grated parmensan cheese
1 tsp. salt
1/4 tsp. pepper

Cook pasta according to pkg. directions. Meanwhile, in a large skillet, saute chicken and garlic in butter until chicken is no longer pink. Add the vegetables and cream (I started with the 3/4 C. and then added the rest after I had added the amount of pasta I wanted to put in). Cook until the vegetables are tender. Drain pasta. Add pasta, parmesan cheese, salt & pepper to the skillet. Cook and stir until heated through.

Says the recipe serves 4, but with the extra pasta/chicken I added, we had plenty plus leftovers!

*Sorry for all my notes within the recipe, but I thought they might help! Hope you enoy it as much as we did!