Heat a pot of water to boil. When ready, add farfalle pasta and cook until al denté, about 9-11 minutes. Then drain and set aside. You can toss with a little olive oil to keep from sticking.

Heat 1-2 tablespoons of olive oil in sauté pan. Add frozen chicken to pan and brown until cooked through (about ten minutes). Season with a little salt and pepper and garlic and herb seasonings. Remove chicken from pan and set aside.

Dice peppers and onions. Mince garlic. Add another 1-2 tablespoons of olive oil in pan. Add peppers and onions and sauté until onions are translucent. Add minced garlic and sauté a minute or two more. Season with a little more salt and pepper and garlic and herb seasonings.

Meanwhile, heat frozen broccoli in microwave for 5-6 minutes. Add frozen peas to pan and sauté for a minute. When broccoli has just barely defrosted, add to pan as well.

Pour 1 ½ tablespoons of red wine vinegar in pan to deglaze. Then add the marinara sauce and cream. Add cooked chicken and pasta to the sauce pan. Stir sauce to coat everything, but be careful not to over mix.