12 oz. tri-color rotini
1/2 pt. heavy cream
1/2 c. fresh grated Romano cheese
3/4 c. fresh grated Parmesan cheese
2 boneless chicken breasts, bite size pieces or chicken tenders
Broccoli, 1/2 bunch, cooked al dente
Onion - 1/2 small, sliced
Garlic to taste
4 sliced mushrooms

While cooking pasta, saute chicken, onion and garlic until chicken is almost cooked. Add mushrooms and broccoli and saute 5 minutes. After straining pasta, and returning to pot, while still hot, add cream to chicken mixture, just enough to warm cream. Pour chicken, vegetables, and cream mixture over drained hot pasta. Add cheeses and mix well.

Other veggies can be used. I make this with carrots. I cook this with the broccoli. Also zucchini, just add when adding mushrooms. Do not precook or it gets mushy.