Pasta Primavera

Heat cream and 3/4 cup broth in 1-quart saucepan over medium heat until hot. Whisk in cheese, pesto and sun-dried tomatoes. Keep sauce warm. If necessary, thin sauce with more chicken broth to coat pasta and vegetables evenly.

Cook pasta in large pot of boiling water until tender but still firm to bite, stirring occasionally, about 12 minutes. Drain. Return pasta to pot. Add butter and toss to coat.

Meanwhile, steam vegetables until crisp-tender, about 5 minutes. Heat oil in large nonstick skillet over medium-high heat. Add chicken pieces and saute until chicken is just heated through, about 2 minutes.

Add vegetables, chicken and sauce to pasta in pot. Toss gently to combine. Spoon pasta onto plates. Sprinkle with Parmesan cheese and basil. Serve.