Bowties with chicken and veggies

I was wanting to make pasta for dinner but wasn't in the mood for a tomato based sauce and I'm not a fan of alfredo so I decided to make a primavera style pasta but with chicken as well. It turned out really great. We all enjoyed it, the boys liked all the different veggies in it and the different colours in their bowls.

Ingredients

• olive oil
• 1/2 red onion, chopped
• 3 garlic cloves, minced
• 1 yellow pepper, chopped
• 1 carrot, peeled and chopped
• 1 celery stalk, diced
• 4 asparagus stalks, trimmed and chopped
• 1 zucchini, chopped
• broccoli, chopped
• 1 tomato, diced
• 2 chicken breasts, boneless, skinless
• Italian dressing
• Farfalle pasta
• 1 teaspoon dried oregano
• salt and pepper to taste

Season chicken with salt and pepper. Pour some Italian dressing into a sealable freezer bag. Add chicken. Let marinate for an hour.

Heat oven to 375 degrees. Bake chicken 30-40 minutes, until cooked through. Slice.

Heat oil in large skillet. Add onion, garlic, celery, carrot, peppers, and asparagus. Cook 10-15 minutes. Add zucchini, broccoli and tomatoes. Continue cooking until veggies soft.

While cooking the vegetables, cook the pasta as per the directions on the box.

When the veggies are soft, add a couple tablespoons of Italian dressing to the vegetables and oregano. Add the cooked chicken. Stir to combine, heat through.

Drain pasta and combine with chicken and veggies. Season to taste. Enjoy!