Bring a pot of lightly salted water to a boil & cook pasta according to the package instructions
8 oz penne pasta
Cube the chicken, slice the zucchini, quarter the tomatoes, & mince the garlic.
Season the chicken pieces with salt, pepper, & garlic powder.
2 pounds chicken breast, 1/2 tbsp black pepper, 1 tsp salt, 1 tbsp garlic powder
Heat oil in a large skillet over medium-high heat. Add the chicken & cook for 5 minutes, until cooked through. You may need to do this in two batches to avoid crowding.
2 tbsp olive oil
Return all chicken to one skillet, & stir in the zucchini, tomatoes, and frozen peas; season with dried basil, rosemary, and parsley.
2 zucchini, 2 cups grape tomatoes, 1 cup frozen peas, 1 tbsp dried basil, 1/2 tbsp dried rosemary, 1/2 tbsp dried parsley
Stir in garlic and cook for 2-3 minutes, stirring occasionally. Stir in the wine and scrape up all the browned bits from the bottom of the pan. Add cream and cook for 1 minute.
1 cluster garlic minced, 1/3 cup white wine, 1/3 cup heavy whipping cream
Drain the cooked pasta, then stir the pasta into the skillet. Add salt & pepper to taste
Top with shredded parmesan cheese, garnish with basil, and separate into 4 separate portions. Enjoy!
1/4 cup parmesan cheese, fresh basil