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* 1/4 cup olive oil
* 1 onion, chopped
* 1 clove garlic, minced
* 1/2 pound zucchini, julienned
* 1 red bell pepper, thinly sliced
* 1 green bell pepper, sliced
* 2 tomatoes, chopped
* 1 cup broccoli flourets
* 1 yellow bell pepper, sliced
* 1/2 teaspoon salt
* 1 pinch cayenne pepper
* Garlic powder to taste
* 2 chicken breasts, diced
* 1 cup chicken broth
* 1 tbsp cornstarch and 2 tbsp water
* Parmesan cheese, to taste
* 8 ounces dry fettuccine pasta (or shape of choice - penne is easier for little fingers)
1. Cook pasta in a large pot of boiling water until al dente. Drain.
2. While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Cook chicken until juices run clear. Add onion, broccoli and garlic, cook five minutes. Add garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 3 minutes. Add cornstarch to water and mix well. Add mixture and chicken broth, cook another 3 minutes or until vegetables are crisp tender.
3. Pour vegetables over hot pasta. Serve with parmesan to taste