1 tablespoon olive oil
12 cloves garlic, pressed and divided
4 zucchini, thinly sliced salt and pepper to taste
1 1/4 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
1 pound carrots, peeled and thinly sliced
1 (16 ounce) package uncooked farfalle (bow tie) pasta
1/4 cup butter
1 (14 ounce) can chicken broth 3/4 cup water
1 (.18 ounce) packet chicken bouillon granules
1/2 cup grated Parmesan cheese
