ID=29867153GRAND RAPIDS (WZZM) -- Summer chicken and pasta by Mark Kingshott, All in One Chef.

1 lb cooked chicken shredded or diced small

3 cloves of garlic

½ cup diced onions

½ cup diced red bell peppers

3/4 cup snow or snap peas

¾ cup diced zucchini

1 pt of cherry tomatoes halved

¼ cup capers

1/3 cup sliced black olives

1 1/2 cups cooked penne pasta

2/3 cup vegetable stock

Juice of 2 lemons

1 tsp chopped rosemary

2 TB chopped basil

2 TB butter

½ cup shredded parmesan cheese

Olive Oil

Salt and Pepper to taste

Directions:

1. In a large saute pan, add 2 tb olive oil and heat pan to medium high. Add garlic, onion and bell peppers. Cook until onions are translucent. Approx 5 minutes.

2.Add peas, zucchini and cook for 5 more minutes.

3.Add tomatoes, capers, chicken, olives, vegetable stock and juice of 2 lemons. Stir and bring to a simmer.

4.Add basil and rosemary. Cook for 2 minutes, add butter, salt and pepper. Stir until butter is melted and incorporated throughout the dish. Plate and top with Parmesan cheese