1) Cook the penne according to the directions on the package. Drain and set aside.
2) Meanwhile, heat the oil in a large frying pan over a medium-high heat. Add the onion and garlic and cook for 3 minutes, until soft. Add the broccoli, carrots and mushrooms and cook for 3 minutes, until the mushrooms soften.
3) Add the chicken, red peppers, tomatoes and stock and bring to a simmer. Stir in the penne and the peas and cook for 2 minutes to heat through. Season to taste with salt and black pepper.
Transfer the pasta to a serving plate and top with the Parmesan and basil.