This hearty main dish comes together quickly for those hectic weeknights.

Chicken Primavera

1 tablespoon butter
1 1/2 cups chicken broth
3/4 cup heavy cream or evaporated milk
1 tablespoon cornstarch
3 cloves garlic, finely chopped - divided use
1/4 cup grated Parmesan cheese (optional)
1 tablespoon olive oil
1 pound boneless, skinless chicken breast halves, cut into bite-size strips
1 medium carrot, cut into thin bite-size strips
1/2 cup finely chopped onion
1 medium zucchini, halved lengthwise and thinly sliced
1 (9-ounce) package BUITONI Refrigerated Linguine

1. Melt butter in medium saucepan over medium heat. Whisk in chicken broth, cornstarch, cream and 1 clove chopped garlic. Cook over medium-high heat, whisking frequently, until cornstarch is dissolved and mixture comes to a gentle boil. Cook for 2 minutes or until thickened and bubbly. Season with salt and ground black pepper. Stir in cheese until melted. Remove from heat.
2. Heat oil in large skillet over medium-high heat. Add chicken and remaining chopped garlic; cook, stirring occasionally, for 3 to 4 minutes or until chicken is no longer pink. Add carrot and onion; cook, stirring occasionally, for 5 minutes or until carrot is crisp-tender. Stir in zucchini; cook, stirring occasionally, for 1 to 2 minutes. Season with salt and ground black pepper. Add sauce to skillet; stir.
3. Prepare pasta according to package directions. Toss pasta with sauce.

Makes 4 servings.

Recipe and photograph are the property of Nestlé® & Meals.com, used with permission.