Creamy Pasta Primavera

Pour pasta in a large pot of salted boiling water and cook according to package directions. Drain. Set aside. Reserve 1/2 cup of pasta water.

Season chicken with salt and pepper, and pan-fry in oil for 8 to 10 minutes. Set aside.

In the same pan, put butter and melt over low fire. Add olive oil.  Sauté garlic until light brown in color.

Add carrots and cook until tender, about 2 minutes. Add onion, bell peppers, zucchini, and broccoli florets. Cook for 7 minutes or until vegetables are tender but still crunchy.

While vegetables are cooking, pour all-purpose cream and reserved pasta water in a saucepan. Add grated Parmesan cheese and simmer sauce on low fire for about 5 minutes until thick. Season with salt and pepper.

Pour cream sauce over pasta and vegetable mixture and stir to mix and coat. Serve this pasta recipe hot sprinkled with additional cheese.