Start water for pasta and boil to al dente while completing the following steps.

Heat 2 tbs olive oil over medium-high heat in saute pan and cook chicken 4-5 minutes on each side or until cooked through and browned. Remove from pan, cut into small pieces and keep covered with plastic wrap.

Add 2 tbs oil to saute pan and cook carrots for 1 minutes. Add broccoli and cook 1 minute (if frozen, cook until soft). Add the green peppers and tomatoes and cook an additional 1 minute. Remove the vegetables from the pan and set aside with the chicken.

Add the butter and remaining 1 tbs oil to the pan and allow it to heat up. Add the mushrooms and zucchini and cook until vegetables start to soften, about 2-3 minutes. Remove the vegetables from the pan and add to other vegetables.

Add the garlic and onions to the pan and cook until starting to turn translucent, about 2 minutes.

Next pour in the chicken broth and wine, stirring to scrape the bottom of the pan to loosen bits of flavor. Cook the liquid for 3-4 minutes, reducing by half. Stir in the half and half and Parmesan cheese and allow cheese to melt. Season with salt and pepper to taste.

Return the chicken and vegetables to the pan along with the peas and basil. Stir completely to combine. If the sauce needs more liquid add more a bit more broth.

Drain pasta, place in large serving bowl and pour chicken and vegetables with sauce over the pasta. Toss to combine. Sprinkle with extra basil and Parmesan.