Creamy Chicken and Vegetable Penne

Some recipes get forgotten over the years, but this is one I keep coming back to.  It's very family-friendly, and quite easy to adapt to what produce you have on hand.  Pasta is usually well-received at my house, and I love serving a pasta dish full of a variety of colorful vegetables.

Creamy Chicken and Vegetable Penne
Ingredients:
1 box penne pasta
1 tablespoon olive oil
2 boneless, skinless chicken breast halves, chopped into bite-sized pieces
1 cup chopped carrots
4 oz. white mushrooms, chopped
1/2 zucchini, chopped
1/2 yellow squash, chopped
1 1/2 cups chopped asparagus (about 1/2 of a bunch)
1 red pepper, chopped
1 teaspoon minced garlic

For the sauce:
4 tablespoons butter
3 tablespoons flour
3 teaspoons chicken base or bullion
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups milk
3/4 teaspoons dried basil

Topping:
Parmesan cheese
Fresh parley, chopped
Salt and pepper, to taste

Directions:
1. Cook the noodles according to directions on package.  Drain.

2. While the noodles are cooking, melt the butter in a medium saucepan.  Add the flour, and cook and stir for 1 minute.  Add the chicken base, salt and pepper and stir to combine.  Slowly pour in the milk and stir or whisk together until all combined.  Bring mixture to a boil, then turn down heat to low and simmer about 15 minutes.  (Watch the pot so it doesn't boil over.  It makes a mess, trust me...)  Stir in the dried basil.

3. While the noodles are cooking, heat the olive oil over medium-high heat in a large skillet.  Add the chicken pieces and cook, stirring, until about halfway cooked through.  Add the carrots, mushrooms, zucchini, squash, asparagus, and red pepper.  Continue cooking, stirring often, until the vegetables are crisp-tender and chicken is cooked through.  Add the minced garlic for the last 1 minute or so of cooking.

4.  In a large pot (I like to use the one the noodles cooked in), combine the noodles with the chicken/vegetable mixture.  Pour sauce over the top and gently stir to combine.  Season with salt and pepper, to taste.  (I find it really needs some extra salt at this point.)

5. Sprinkle each serving with freshly grated Parmesan cheese and chopped parsley.

Source: adapted slightly from my friend, Lindsay M.