Creamy Chicken and Pasta

Ingredients:
* 8 oz penne
* 3 small carrots, peeled and sliced into coins
* 2 cups broccoli flowerets
* 1 medium-sized zucchini, sliced
* 1 cup frozen peas
* 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
* 1/2 tsp salt, divided
* 1/4 tsp black pepper, divided
* 1 Tbsp olive oil
* 3/4 cup heavy cream
* 1 cup parmesan cheese
* Pinch nutmeg

Directions:

* Cook penne in boiling salted water for 12 minutes. Add carrots, broccoli, and zucchini for last 4 minutes of cooking time. Add peas during the last minute. Drain; transfer to a large serving bowl.

* Meanwhile, sprinkle chicken with 1/4 tsp of the salt and 1/8 tsp of the black pepper. Heat oil in a large nonstick skillet over medium-high heat. Cook 8 minutes, or until cooked through.

* Add cream, cheese, the remaining salt and pepper and nutmeg to skillet. Boil for 2 minutes, until thick. Toss with pasta and vegetables.