What you'll need:     ¾   lb. boneless, skinless chicken breast, cut into 1-inch chunks   1   tablespoon unsalted butter   4   cloves garlic, grated   2   cups chicken broth   ½   teaspoon salt   8   oz. penne rigate, uncooked   3   carrots, sliced to 1-inch long thin strips   1   cup green pea   1   can whole kernel corn, about 15 oz.   ¼   cup Chinese peas (also known as sweet peas or snow peas)    2   cups shredded mild cheddar, about 8 oz.

Directions:     1.   In large pan, melt butter over medium heat, add garlic; stir and cook 1 minute. Add chicken, sauté on high heat until no longer pink inside.    2.   Add broth, salt, and green peas; bring to a boil. Reduce heat to medium; stirring constantly. Cook for 5 minutes.   3.   Add uncooked pasta, stirring to coat pasta with broth, add more water if needed. Cover, heat to boiling.    4.   Add all other vegetables. Cover, simmer 10-12 minutes or until pasta is tender and most of liquid is aborted. Stirring constantly.   5.   Remove from heat. Stir in cheese until melted. Serve. Make 4 servings.