Chicken Pasta Primavera

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Cook Pasta

Bring a pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside. Meanwhile, heat olive oil in a large skillet over medium heat, add minced garlic and red pepper flakes (if using), and sauté for about 1 minute until fragrant.

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Cook Chicken

Season the chicken breast with salt, pepper, garlic powder, and Italian seasoning. Heat a teaspoon of olive oil in a skillet over medium heat. Cook the chicken for about 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (75°C). Remove from the skillet, let it rest, and then slice into bite-sized pieces.

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Cook Vegetables and Make the Sauce

In the same skillet, heat another tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the bell pepper, broccoli, carrots, and sauté for 5-7 minutes until the vegetables are tender but still slightly crisp. Add the cherry tomatoes at the end, cooking for another 1-2 minutes. Add the chicken broth to the skillet with the vegetables and let it simmer for 2-3 minutes. Stir in the whole milk and Parmesan cheese, cooking until the sauce thickens slightly. Season with salt and pepper to taste.‍

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Combine and Serve

Add the cooked pasta to the skillet with the chicken and vegetables. Toss everything together until well combined. Season with salt and pepper to taste. Garnish with fresh basil leaves if desired and serve hot.