Add 3 Tbsp of olive oil to a cast iron skillet on medium-high heat
Pat chicken dry; generously salt and pepper one side of the chicken; add chicken to the pan once the oil is hot (it will be shiny); place the salted/peppered side of the chicken down in the oil; then salt and pepper the side facing up; pan fry for 10 minutes on each side or until cooked through
While the chicken is cooking, saute the onions and garlic until clear; add the zucchini, mushrooms and asparagus and saute for several minutes; add the tomatoes and sun dried tomatoes last. Add the garlic powder, oregano, pepper and salt.
Simultaneously, bring a pot of salted water to a boil and cook the gluten-free pasta (or regular pasta) of your choice per the instructions on the package.
Mix the milk and corn starch in a measuring cup until corn starch is fully blended; then add to the pan with the cooked veggies; next, add the goat cheese. Then add the cooked pasta. Taste and add any additional salt or pepper to your preferred taste.
