Creamy Chicken and Vegetable Pasta

1. Cook the pasta according to package instructions. Drain and set aside.

2. In a large pan, heat 1 tablespoon of olive oil over medium heat. Add the sliced chicken strips and season with salt, pepper, garlic powder, and dried oregano. Cook until the chicken is browned and cooked through. Remove the chicken from the pan and set aside.

3. In the same pan, add another tablespoon of olive oil. Add the diced onion and carrot. Cook until the vegetables are softened, about 5 minutes.

4. Add the diced tomato to the pan and cook for an additional 2-3 minutes.

5. Return the cooked chicken to the pan with the vegetables. Pour in the milk and stir to combine. Let the mixture simmer for a few minutes until the sauce thickens slightly.

6. Add the cooked pasta to the pan and toss everything together until the pasta is well coated with the creamy sauce.

7. Taste and adjust seasoning with salt and pepper as needed.

8. Serve the creamy chicken and vegetable pasta hot, garnished with grated Parmesan cheese.

- Feel free to add other vegetables such as bell peppers or peas for extra color and nutrition.

- For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the sauce.

- You can substitute the chicken with shrimp or tofu for a different protein option.