Creamy chicken and vegetable fusilli

What you need: Serves 4
2 boneless skinless chicken breasts
4 bouillon cubes
1/2 lb fusilli pasta
1 clove garlic, minced
1 cup fresh or frozen peas
1 cup fresh carrots cut into rings
1 cup onions cut lengthwise
1 tsp dried Italian herbs
2 tsp butter
1 cup half and half
1/2 cup grated Parmesan cheese
Salt and pepper to taste

Boil the chicken breasts and bouillon cubes in a large pot and cover with 6-8 cups of water. When it begins to boil, lower it to a simmer for about 20 minutes until the chicken is tender. 

Remove chicken, let sit until cool enough to handle, then shred them into bite sized pieces by hand or by cutting them. Strain the broth and save 1/2 cup.

Cook and drain the fusilli according to the instructions on the box.

Get a saucepan on medium heat. Add a tsp of butter and garlic together, when the butter melts and foams up, add in the Italian herbs at the 1/2 cup reserved chicken. 

Add a cup half and half, and salt and pepper. Combine, then slowly whisk in the 1/2 cup grated Parmesan cheese. Let simmer on low, whisking occasionally.

In another saucepan melt a tsp of butter over medium high. Throw in the onions, saute for a minute, then the peas, carrots and shredded chicken, saute the mixture for about 5-6 minutes.

Add in the pasta and create a bed over the vegetable and chicken mixture. Turn heat down to low and pour the cream sauce over it. Toss them all to combine. Serve hot, Enjoy!