With the promise of Spring coming and gardens are being planted, I want to share a wonderful pasta recipe that involves maybe cooking some of those veggies you may be getting out of your summer garden. It is never too early to start planning...you know?
Trust me, this is really good! Even the men around here liked this dish.
What you will need: fresh mushrooms, zucchini squash, crushed basil, olive oil, pasta, 14 oz. can of tomatoes
Not in photo: chicken, salt & pepper, garlic, onion and water....sorry, what was I thinking?
In a large skillet, cook garlic, zucchini, mushrooms and onion in oil until tender, but not brown.
dice up your cooked chicken, you will need 1 cup of cooked, cubed chicken.
Toss in chicken, stir about 2 minutes.
Add the rest of ingredients except pasta; simmer 15 minutes.
If the sauce is not as thick as you would like, you can add about 1 tablespoon of tomato paste to thicken the sauce to your taste.
Cook pasta per directions on box. I used bow-tie pasta, but you can use any type of pasta.
That is it! Super easy and super good. And dinner is on the table in no time!
This is a great pasta dish, healthy and full of flavor.
Makes 4 servings.
Vegetable Chicken Pasta:
1 pkg pasta
1 clove garlic minced
1 small thinly sliced zucchini
1 cup thinly sliced fresh mushrooms
1 thinly sliced onion (small)
2 tablespoons olive oil
1 can 14 oz.diced tomatoes, undrained.
1/2 cup water
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/8 teaspoon ground black pepper
Using a large skillet, cook garlic, zucchini, mushrooms and onions in hot oil until tender, not brown. Add remaining ingredients except pasta. Simmer 15 minutes or so. Cook pasta per packaging. Serve chicken and veggies over pasta.