*Pasta Primavera with Chicken

• 1 lb Chicken breast, cut in thin slices
• Cavender's Greek Seasoning (salt free)
• 1 lb Penné Pasta, cooked al dente 
• 1 - 1/2 c. Chicken broth
• 1 - 1/2 c. Yellow Tail Chardonnay 
• 1 med. yellow squash
• 1 med. zucchini
• 1 large white onion
• 1 red bell pepper
• 3 Tbsp minced garlic, from jar 
• 1/2 c. Parmesan and Romano cheese blend
• 1/4 c. Half and half 
• 2 Tbsp EVOO
• 2 tsp cornstarch 
• Sea salt, to taste

Dust the sliced chicken liberally with Cavender's Seasoning.  Heat 2 Tbsp olive oil in a large skillet.  Cook the chicken and minced garlic until chicken is no longer pink.  Remove from skillet.

Slice onion and pepper into thin strips.  Peel and slice squash and zucchini into 1/8 inch thick slices.  Place them in the hot skillet.  Lightly dust with Cavender's. 

Add 1 and 1/2 cups each chicken broth and Chardonnay.  Add sea salt as needed for vegetables.   Remember there is already some salt in the chicken broth.  Bring the vegetables to a boil and cook until tender.

Dissolve cornstarch in 1/2 cup water.  Add to veggies.  Simmer for a minute or 2 to thicken.  Add Parmesan cheese blend.  Add half and half.  Stir in chicken and penne pasta.  Heat through.  Serve immediately. 

*Notes for next time: 
- increase Parmesan/Romano to 3/4 cup, maybe a whole cup.