Ingredients for 4 servings:
1. 8 ounces penne
2. 3 small carrots, peeled and sliced into coins
3. 2 cups broccoli florets
4. 1 medium zucchini, sliced
5. 1 cup frozen peas
6. 1 lb boneless skinless chicken breast, cut into 1-inch pieces
7. 1/2 teaspoon salt
8. 1/4 teaspoon black pepper
9. 1 tablespoon canola oil
10. 3/4 cup heavy cream
11. 1 cup parmesan cheese, shredded
12. nutmeg, pinch

Directions:
1. Cook penne in boiling salted water for 12 minutes.
2. Add carrots, broccoli and zucchini for last 4 minutes of cooking pasta time.
3. Add peas during the last minute.
4. Drain; transfer to a large serving bowl.
5. Meanwhile, sprinkle chicken with 1/4 t salt and 1/8 t of the black pepper.
6. Heat oil in a large nonstick skillet over medium-high heat.
7. Cook 8 minutes or until cooked through.
8. Add cream, cheese, the remaining 1/4 t salt and 1/8 t pepper and nutmeg to skillet.
9. Boil for 2 minutes, until thick.
10. Toss with pasta and vegetables.