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Ingredients:

• 2/3 cups chopped broccoli, or broccoli and cauliflower
• 1 small onion, chopped
• 2/3 carrots, peeled and sliced thin
• 1 chopped red bell pepper
• 2 cups snow or snapped peas, trimmed
• 2 gloves of garlic, minced
• 1 table spoon extra virgin olive oil
• salt and pepper
• ¼ tea spoon, each dried, basil and oregano
• 2 handfuls of fresh spinach or arugula
• 1-2 seeded tomatoes, chopped into fine dice
• 3-4 grilled chicken breast, sliced across the grain
• 8-12 oz. cooked whole wheat pasta, linguini or bow-tie work well
• ¼ cup milk or 2 table spoons heavy cream
• Freshly grated Parmesan cheese
• Chopped fresh basil and/or chives for garnish

Wash and prepare all vegetables. Heat olive oil in a large skillet or wok over medium heat. Add carrots, onions and broccoli and cook, stirring often. Season with salt, pepper, and dried herbs. Add bell pepper, garlic and peas, stirring constantly. Add cooked pasta and sliced grilled chicken, tossing together. Turn the heat to medium high and stir in the milk or cream, freshly grated Parmesan cheese and the spinach and tomatoes, continuing to stir. Serve immediately with chopped fresh herbs, and extra cheese at the table.

For variety, use slices of baby squash or fresh mushrooms.