12ouncesboneless and skinless chicken breastscut into 1 inch strips
1/2cupzucchinicut into 1/4 inch half moons
1/2cupyellow summer squashcut into 1/4 inch half moons
1/2cupred onioncut into thin strips
1/2cupasparagus tipscut into 1 inch pieces
1cupgrape tomatoescut in half
1/2cupbell peppersany color, cut into this strips
1/4teaspoonground black pepper
In a large skillet with high sides, heat the olive oil. Once hot, add the chicken and cook for about 5 minutes. Add the zucchini, summer squash, onion, asparagus, tomatoes, and bell peppers. Season with salt, pepper, and Italian seasoning. Cook for 10 minutes, stirring often, until the chicken is cooked through and the vegetables are tender.
Add the milk and bring to a simmer. Once simmering stir in the parmesan cheese and stir until smooth. Remove from heat and add the penne pasta. Stir until coated in the sauce and vegetables and pasta are mixed together well.