All the warm weather got me in the mood to fix a summertime meal, which for us usually consists of whatever happens to be 'pick-ready' in our garden at the time. Of course, being February, yesterday's veggies came from the grocery store, but in this recipe they could definitely trick your taste buds into thinking it's June. :) And if my 13 month-old loves it, I know you will, too!
Summer Pasta Bowl (Serves 4)
- 2 large chicken breasts, thawed
- 2 Tbsp olive oil
- 1-2 Tbsp minced garlic (depending on your taste)
- 2 tsp lemon juice
- 1 tsp basil
- 1 zucchini
- 1 yellow squash
- 4 Tbsp butter
- 1 cup grape tomatoes
- 1/2 lb spaghetti noodles
- salt & pepper to taste
Boil water, and cook spaghetti to slightly undercooked. Slice chicken into 1/2 inch strips. Drizzle olive oil in your biggest skillet over med-high heat, and add chicken, garlic, lemon juice, and basil. Sprinkle with salt & pepper. Cook 3-5 minutes, then flip chicken pieces over to cook through. Slice zucchini and squash into about 1/3 inch round slices. Remove chicken (or push it to the side of the skillet if yours is large enough) leaving as much liquid as possible. Add zucchini and squash and toss to coat with liquid. Cook the squash only until it just starts to become tender. Combine chicken & squash, and add butter to the skillet. Add the cooked spaghetti, tossing to combine and coat with butter. (If it wont fit in your skillet, you can combine the chicken and squash with your pasta in a large bowl later.) Slice grape tomatoes in half and add to skillet. Heat for 1-2 minutes (until tomatoes are hot), and serve.
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