Heat a large skillet over medium-high heat. Sprinkle chicken with salt and pepper. Coat pan with cooking spray. Add chicken; cook 4 minutes on each side or until done. Remove from pan; let stand 5 minutes. Cut chicken across the grain into thin slices; keep warm. Reserve drippings in pan.
While chicken cooks, cook pasta according to package directions. Drain; keep warm.
Cut zucchini and squash in half crosswise. Cut 1/2-inch slices from outer "walls" of zucchini and squash; discard cores. Slice pieces lengthwise into thin strips.
Heat a nonstick skillet over medium-high heat. Add oil; swirl. Add zucchini, squash, asparagus, and bell pepper; saute 3 minutes. Sprinkle with salt. Add garlic; saute two minutes. Remove pan from heat..
Combine broth, half and half, and flour; stir with a whisk. Add broth mixture to reserved drippings in skillet. Bring to a boil; cook 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Ad cheese; stir until cheese melts. Add pasta, vegetable and chicken. Toss. Sprinkle with black pepper and parsley.
13 g fat
26.7 g protein
43.3 g carb
4.4 g fiber
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|Serving Size: 1 Serving (499g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 122 (37%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 7.3g||37 %|
|Monounsaturated Fat 4g|
|Polyunsanturated Fat 1g|
|Cholesterol 100.6mg||31 %|
|Sodium 414.3mg||14 %|
|Potassium 1065.3mg||28 %|
|Total Carbohydrate 15.7g||5 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 12g|
|Protein 37.4g||53 %|
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Calories per serving: 330
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