Rebecca’s creamy chicken pasta

Instructions

1. Season the chicken well with salt and pepper. Heat a large, deep non-stick saucepan over medium-high heat. Cook chicken for 2-3 minutes, or until chicken is sealed. Add onion, garlic, zucchini, mushrooms and capsicum, cook, stirring for 3-4 minutes, or until vegetables have softened. Stir in Tuscan seasoning, parsley, tomatoes, stock powder, 2 cups (500ml) hot water and cream, and bring to the boil.
2. Add the pasta, return to the boil, then reduce heat to medium-low and simmer, covered, for 10-12 minutes, stirring occasionally until pasta is tender and the sauce starts to thicken (you may need to add more water). Serve topped with parmesan and extra parsley.