Lyndee's Chicken Penne Pasta 
Makes 6 servings

4 boneless chicken breasts, cut into bite sized pieces
2 tablespoons olive oil
2 cloves garlic, minced
paprika
1 large onion, chopped
1 (28 ounce) can diced or chopped tomatoes in juice
1 small summer squash, sliced
1 small zucchini, sliced
3 carrots, diced
1 (8 ounce) package sliced fresh mushrooms
salt
ground black pepper
1/2 pound penne pasta
grated Parmesan cheese, optional
                   
1. Cook pasta in boiling salted water until al dente. Drain. 
2. Sauté garlic and onions in olive oil till onions are soft.
   Over high heat, quickly sauté cut up chicken. Sprinkle
   with paprika, and cook until chicken is nicely browned. 
3. Transfer sautéed mixture to a Dutch oven, and add vegetables
   and tomatoes. Simmer till vegetables are tender. Season with
   salt and pepper to taste. 
4. Add pasta to Dutch oven, and stir into sauce. Serve with
   grated parmesan cheese if desired.