Harvest Farfalle Pasta (Tina)

1 box Farfalle Pasta, cooked
1 onion, diced
4 small zucchini, sliced
1 pint grape or cherry tomatoes, halved
10-12 mushrooms, sliced
3 cloves garlic, chopped
4 Tbs. Olive Oil
2/3 c. Chicken Broth
1 Tbs. Cornstarch
3/4 C. Heavy Whipping Cream
Parmesan Cheese
Diced chicken, optional

Boil pasta until cooked al dente. Drain and set aside. In a frying pan, add 2 Tbs. olive oil and brown the zucchini. Set aside. In same frying pan, add remaining 2 Tbs. olive oil and saute onions, mushrooms and chopped garlic. When tender, remove from heat and add tomatoes. Stir together until tomatoes are warmed. In a large bowl, combine pasta and vegetables. Set aside. In the same frying pan on medium heat, add chicken broth and scrape any drippings from the bottom of the pan. While stirring add cornstarch to thicken the mixture. Mixture will be kindof pasty! Remove from heat and add cream. Stir until combined then pour over pasta and veggies. Top with parmesan cheese, chives, fresh basil or any other toppings you might enjoy. This is soooo good!