Can't rave enough about this recipe that was from the Kroger magazine this past month.  Easy all-in-one skillet cooking!  I did make a few adjustments for our dinner, since I did not have asparagus or frozen stir-fry veggies in the freezer.  I had fresh broccoli, carrots and mushroom....so broke up the broccoli, diced the carrots and microwaved them in a bowl for 3 minutes...mushrooms just were added raw.  Can't image any substitue veggies would not be as awesome, or make per the recipe and enjoy.

Skillet Chicken Pasta Primavera (from the Kroger Magazine)

•  2 tablespoons extra-virgin olive oil, divided
• 1 pound raw Simple Truth Boneless & Skinless Chicken Breast Tenders, cut into bite-size pieces
• 3 cloves garlic, minced
• 8 ounces angel hair pasta
• 4 cups chicken stock
• 1⁄2 pound asparagus, trimmed and cut into 2” pieces
• 1 package (12 oz.) frozen stir-fry vegetables
• 1 cup frozen peas
• 2 ounces cream cheese
• 1⁄2 cup finely grated Parmesan cheese, plus more for serving
• 1 teaspoon finely grated lemon zest
• 1 tablespoon lemon juice
• 1⁄4 cup fresh basil, chopped
• Salt
• Ground pepper

In 12” skillet over medium-high heat, heat 1 tablespoon oil. Cook chicken, stirring occasionally, until chicken reaches a safe internal temperature of 165°F, about 5 minutes. Remove from pan; set aside.

Return skillet to heat. Add remaining 1 tablespoon oil and garlic. Cook about 1 minute. Add pasta and stock. Bring to boil; reduce to hard simmer. Cook, stirring often, until pasta is partially softened, about 7 minutes.

Add asparagus and frozen vegetables. Cook, stirring often, until vegetables are cooked through, about 2 minutes. Add cream cheese, Parmesan cheese, lemon zest, lemon juice, chicken and half the basil; stir until creamy (pasta will absorb liquid as it sits).

Season with salt and pepper, to taste. Garnish with remaining basil. Serve topped with additional parmesan. Refrigerate any leftovers.