Easy Pasta with Chicken and Veggies

shared by Patty H.
Ingredients:
8 ounces (1/2 bag) corkscrew pasta
1/2 onion, chopped
2 cloves garlic, minced (if you like it - I don't use it)
4 T. olive oil
1 16-ounce bag frozen mied vegetables (I like Sugar Snap Peas Stir Fry)
2 boneless, skinless chicken breasts, cut into bit-sized pieces
1/2 cup chicken broth (use the no MSG type) (I also freeze the remainer of the broth in 1/2 cup portions in little zip lock bags for future use)
Parmesan cheese

Directions

1. Prepare pasta as package label directs.
2. Cut chicken into bite-sized pieces. Season with salt and pepper to taste.
3. In a nonstick skillet coated with 1 T. of the olive oil, saute chicken over medium-high heat until it is no longer pink. Set aside.
4. Turn heat down to medium and add 2 T. of olive oil to the skillet. Cook the onion (and garlic) until the onion is soft, about 5 minutes.
5. Add frozen mixed vegetables; cover and cook 5-7 minutes.
6. Add chicken to the vegetables in the skillet along with the chicken broth. Warm through.
7. Drain pasta and toss with chicken and veggies. Drizzle with another 1 T. of olive oil.
8. Top with the grated Parmesan cheese.