Monday, August 12, 2013

Garden Chicken Pasta


Recently I did one of those weeks where I tried to clean out that pantry and use of the fresh veggies that had accumulated around the kitchen. We were getting ready to go on vacation and I didn't want to restock the kitchen too much.

I saw a recipe on the side of the Barilla pasta box and kind of revamped it for what I had on hand. It was quick, easy, and tasty, as well as being endlessly adaptable to fresh veggies, pasta, and cheese on hand.

1 pound pasta boiled according to package directions or until tender
1-2 tablespoons olive oil
1/2 medium onion chopped
1 clove garlic, pressed
1 pint purple tomatoes, cut into bite sized pieces
1 yellow squash halved and sliced
salt and pepper to taste
Italian seasoning blend
1 12 oz. can chicken breast fully drained OR leftover grilled chicken chopped
1/2 cup Parmesan cheese

Cook pasta and drain when ready. Heat one tablespoon olive oil in large skillet or dutch oven. Add chopped onion and saute until translucent. Add remaining vegetables, and spices to taste (maybe 1/2 to 1 tsp. Italian blend). Cook on medium heat until a nice liquid begins to develop. Add chicken and raise temperature to allow liquid to cook down (about 1-15 minutes). Mix pasta and sauce in large bowl and top with cheese of choice, serving with additional  cheese if desired. Serves 6.

A good loaf of crusty bread rounds this out nicely.

Happy eating!

linking up with Made by You Monday



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