Chicken Veggie Pasta Bowl with Creamy Mustard Sauce

Ingredients

• 8 ounces of penne or fusilli pasta
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup broccoli florets
• 1 bell pepper, diced (any color, but red or yellow adds a sweet touch)
• 1 medium zucchini, sliced
• 1 medium carrot, julienned
• 1 small onion, diced (optional for added flavor and sweetness)
• 2 cloves garlic, minced (optional for extra depth of flavor)
• 1 cup heavy cream
• 2 tablespoons Dijon mustard (adjust according to your preference for tanginess)
• 1 tablespoon honey (optional, for sweetness and balancing the tanginess)
• 1 teaspoon garlic powder
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (optional but recommended for added flavor)

Instructions

1. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and reserve 1/2 cup of pasta water.
2. In the same pot, heat olive oil over medium-high heat. Season chicken with salt and pepper and sauté for 5-7 minutes until golden brown and cooked through. Remove chicken from pot and set aside.
3. Add broccoli, bell pepper, zucchini, and carrot to the pot. If using, add onion and garlic. Sauté for 5-6 minutes until vegetables are tender but still crisp.
4. Reduce heat to medium-low. Add heavy cream, Dijon mustard, honey (if using), garlic powder, salt, and pepper. Stir and let simmer for about 3-4 minutes until the sauce thickens.
5. Return chicken to the pot along with the drained pasta. Toss everything together, adding reserved pasta water as needed for sauce consistency. Heat through for 2-3 minutes.
6. Serve hot, garnished with fresh parsley and grated Parmesan cheese if desired.