Chicken Primavera

2 Tbsp. olive oil

2 Tbsp. diced onions

1 Tbsp chopped garlic

1 oz. yellow squash, matchstick cut

1 oz. zucchini, matchstick cut

2 oz. mushrooms, sliced

4 oz. Chicken, sliced

¼ cup tomatoes, diced

6-8 sugar snap peas or green beans, blanched

1 Tbsp. kalamata olives

2 oz. chicken or vegetable stock

1-2 oz. garlic butter, softened

2 Tbsp. Asiago Cheese

1-2 Tbsp. fresh basil, julienne

4 oz. bowtie pasta, cooked

Heat olive oil in a large sauté pan, add onions and heat on high for approximately 2 minutes. Add garlic and continue to sauté for another 1-2 minutes until onions begin to soften and garlic browns.

Add squash, zucchini and mushrooms and saute quickly, just enough to soften mushrooms. Add chicken breast, tomatoes, sugar snap peas or green beans, olives and pasta. Heat all ingredients through, about 1 minute on high heat, stir or toss frequently. Add chicken stock and garlic butter, heat just long enough to melt butter and form a light sauce. Toss with basil and asiago cheese.

Serve immediately.