Prepare the vegetables

1. Boil the broccoli florets slightly in salted water to preferred doneness (do not overcook)
2. Do the same for the rapini pieces.
3. Sauté the tomato pieces slightly (couple of minutes) in about 1 tsp olive oil
4. Saute the asparagus pieces slightly to desired doneness (or can microwave). Season with salt and chili flakes if desired.
5. Cut the chicken into 1″X 2″ pieces. Season with salt and pepper and dried parsley. Saute the seasoned chicken pieces in olive oil until completely cooked through.
6. Add the whole garlic cloves to the 1/2 cup olive oil in a small pot and when the garlic begin to colour remove from the oil and set aside both the garlic cloves and the oil.
7. While you are preparing the vegetables, boil water to cook the pasta. Don’t forget to salt the water!
8. Add the pasta to the boiling water and cook according to package or to the desired firmness.
9. When cooked, save 2 cups of the pasta water then drain the pasta.
10. Add the cooked pasta and all of the other ingredients to a large serving bowl or platter. Mix everything together gently with wooden spoons.
11. Add the garlic flavoured oil and mix gently again to coat everything. If you feel it needs more moisture, add the reserved pasta water a little at a time, mixing after each addition until it is to your liking.
12. Add the parmesan cheese and again toss to mix.
13. Serve immediately and enjoy.