Garden Alfredo with Chicken

Alfredo's super cream pasta in the garden with chicken perfectly combines fresh vegetables.
Preheat a large skillet over medium-high heat. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over the chicken. Brush the mold with cooking spray. Add the chicken; cook for 4 minutes on each side or until tender. Remove from the pan; let stand for 5 minutes. Slice the chicken across the fibers in thin slices; keep warm. Transfer the filling to the skillet.While the chicken is cooking, cook the pasta according to the directions on the package. Drain; keep warm.Cut each zucchini and squash crosswise in half. Cut 1/2-inch slices from the outer "walls" of the zucchini and squash; remove the core. Cut the pieces lengthwise into thin strips.Preheat a nonstick skillet over medium-high heat. Add the butter and mix well. Add the zucchini, squash, asparagus and bell pepper; simmer for 3 minutes. Sprinkle with 3/8 teaspoons of salt. Add garlic; simmer 2 minutes. Remove the pan from the heat.Combine the broth, baking powder, and flour; whisk to combine. Add the stock mixture to the remaining drippings in the pan. Bring to a boil; cook for 2 minutes or until slightly thickened, stirring constantly. Remove from heat. Add the cheese; stir until the cheese is melted. Add pasta, vegetables, and chicken; toss to combine. Sprinkle with 1/4 teaspoon black pepper and parsley.