3.5 cups bow tie pasta (I just used a regular sized box--12 oz?)
1 lb. bonelesss skinless chicken cut into cubes
2/3 cup fresh carrots, sliced
1 T. olive oil
1 zucchini, halved and sliced
1 yellow summer squash quartered and sliced
1/2 tsp. seasoned salt
1/4 tsp. pepper
2 cups heavy whipping cream
1.5 cups shredded Parmesan cheese (I shredded it myself)
1. Cook pasta according to package directions. Meanwhile, in large skillet, saute chicken and carrot in oil until chicken is cooked.
2. Add zucchini, squash, seasoned salt, and pepper. Cook, uncovered, until veggies are tender, stirring occasionally.
3. Drain pasta. Add pasta, cream and Parmesan cheese to chicken mixture; stir to combine. Cook, uncovered until cheese is melted. Sprinkle with additional cheese if desired.