Cook your pasta per instructions on box, rinse, cool and set aside until needed
Mix the flour with sea salt and black pepper.
Dredge the chicken tenders in the seasoned flour
Place a large saute pan over medium-high heat with 2 tablespoons of olive oil. Add the chicken to the pan and saute for 2 minutes, turn the chicken and continue cooking.
After turning the chicken add the mushrooms, onions, zucchini, yellow squash, and garlic to the pan and saute for 2 -3 minutes. Stir as needed
Add the broccoli, carrots, and green beans. Season with garlic, and onion powder. Continue cooking the vegetables and chicken for another 1-2 minutes, stirring as needed.
Add the tomatoes, basil, and parsley (reserve a little of the basil and parsley to garnish the dish when serving)
Add a splash of wine or stock to deglaze the pan and get all the tasty bits off the bottom of the pan.
Add the cooked pasta, chicken stock and grated Romano cheese to the pan and season with sea salt and black pepper to taste.
Reduce the heat to low and allow to simmer for another minute or two. You can add a little chicken stock or olive oil if the pasta seems to dry.
Garnish with parsley, basil, grated Romano cheese, and black pepper and enjoy this delicious restaurant-style dish packed with garden-fresh vegetables.