Penne with Zuchhini and Yogurt Sauce

This is a great dish to clean out the refrigerator with. I am not good with measurements. I just eye and toss stuff in. So the measurements listed below are guesses. That is the beauty of simple pasta dishes. After I made it I wondered if next time I might try adding some pumpkin, butternut squash or lemon zest.
Adapted from Farfalle with Zucchini from Pioneer Woman.

1 pound penne pasta
Olive oil
2-4 chicken breasts
1-2 medium zucchini, halved, quartered then chopped
12 asparagus stalks, chopped into 1 inch pieces
1/2 cup chopped bell peppers
1 cup Onion, chopped
4 cloves of garlic
1 cup Cherry tomatoes, sliced in half
Salt and Pepper
basil, chopped
parsley, chopped
1/2 cup plain yogurt or cream
3/4 cup chicken broth or white wine

Boil pasta to desired tenderness.

Meanwhile, season chicken with salt and pepper. (I also like to use Emerils chicken rub). Grill the chicken until no longer pink. Chop into 1 inch pieces.

In a large pan, heat about a tbsp of oil over medium-heat heat. Add zucchini, peppers and asparagus. Sprinkle with a pinch of salt. Let brown, but do not let the veggies get soft. Remove from pan. Pour another tablespoon of oil in the pan if needed. Add garlic and onions. Cook onions until soft. Add tomatoes. Toss. Add 1/2 cup broth to the pan. Use spoon to scrape the burnt bits from the bottom of the pan. Mix remaining 1/4 cup broth with a tablespoon of thickening agent such as a cornstarch, flour or arrowroot and add to the pan and toss. Remove from heat. Add the yogurt, veggies and chicken. Season with salt and pepper. Mix thoroughly.

Toss herbs with pasta. Top with veggies. Sprinkle with Parmesan cheese and serve.

Variations:
White wine in the place of broth. Cream in the place of yogurt.
Try adding mushrooms, pine nuts or butternut squash