Ingredients: 20 oz. Barilla® gluten free fettucine 1 Lb. Chicken breast, diced 5 Tbsp. Extra virgin olive oil 3 Pts. Cherry tomatoes, halved 3 Garlic cloves, crushed 3 Zucchinis, diced 4 Multi-colored carrots, sliced on bias 1 lb. Asparagus, sliced on bias ½ cup fava beans, frozen/peeled 1 cup artichoke hearts, quartered ½ cup pecorino romano (grated) Salt & black pepper to taste
Preheat oven to 375° f.
Mix 1 tbsp. of olive oil with tomatoes, salt and pepper. Place on a sheet tray and roast in the oven for 8-10 min.
Meanwhile, bring a pot of water to a boil and cook pasta according to package directions. Reserve 2 cups of pasta cooking water.
In a skillet over medium/high heat add remaining oil and chicken. Cook for 3-4 min.
Add garlic, zucchini, carrots, fava beans, asparagus, and artichokes, cooking an additional 2-3 min.
Add 1 ½ cup of cooking water to the chicken/vegetable mixture.
Drain pasta and add to the sauce with tomatoes and ½ of the cheese.