Chicken and veggie pasta

Chicken breasts
Bag of frozen yellow squash or a couple of fresh ones
1 cup of chopped frozen spinach
1 can of diced tomatoes
2 large carrots, diced
1/2 of an onion diced
1/2 bag of frozen broccoli
garlic
salt
pepper
grated parmesan cheese
2 cups of chicken broth
2 tsps of corn starch

Season chicken with salt and pepper.  Heat a couple tsps of olive oil in a large skillet and brown chicken. (I prefer to cut my chicken into bite size pieces before cooking, but you don't have to do this if you prefer it in large pieces, or if you want to use bone-in chicken).  Add in carrots and onion.  Once chicken has a nice golden brown color on outside---it doesn't have to be done all the way thru, add in the remaining veggies.  Once  your frozen veggies have thawed and the majority of the liquid from the veggies has cooked off, you are going to add the broth and corn starch mixture.  Prior to adding broth to the pan, stir corn starch into broth until combined and corn starch is dissolved.  Pour into pan and bring to boil.  Once the broth/sauce clears  add 1/2 C of parmesan cheese, stir and remove from heat.  Serve over spaghetti or angel hair pasta.  Can top with additional parmesan if desired.