Pre-heat oven to 350°

• 12-16 oz Wegmans Italian Classics Mafaldine, long curly pasta, cooked according to package directions
• 1.5 lbs Wegmans Organic  boneless, skinless chicken breasts cut in chunks and browned in butter and oil
• 2 small-medium zucchini, sliced lengthwise, then sliced in half-inch chunks
• 3-4 carrots sliced in 1/4-1/2 inch rounds (were they called pennies in your house?)
• 1/2 lb small cremini mushrooms, quartered
• 1-2 small onions, roughly chopped
• Olive oil and butter (see directions)
• Salt and pepper (nouns here)
• 2 teaspoons Better Than Bouillon® chicken base, dissolved in 2 cups boiling water
• 2 tablespoons cornstarch mixed with about 1/4 cup cold water

This is one of those meals that has to be orchestrated for everything to be put together when the pasta is done. Start with the vegetables. Place the cut vegetables in a 13″ x 9″ ovenproof dish, drizzle with olive oil, stirring to distribute. Salt and pepper (verbs here). Place uncovered in oven and roast until browned. This will take at least a half hour.

While the vegetables are roasting, cube the chicken breasts. In a large frying pan over medium-high heat, add about 3 tablespoons of olive oil and 2 tablespoons butter. The butter helps the browning and the oil helps keep the butter from burning. Add the chicken and brown on all sides. If you have too much chicken to brown without crowding in the pan, brown the chicken in batches. Set aside until the vegetables are done.

When the vegetables are about done, boil the water for the pasta. While the pasta is cooking, re-heat the pan with the chicken, add the bouillon mixture and bring to a boil. Stir in the cornstarch mixture, then add the roasted vegetables. A cornstarch-based sauce will thicken in a few minutes. Drain the noodles and place in a large pasta bowl. Pour the chicken-vegetable mixture over the pasta. Eat.