Summer is around the corner, so that means fresh veggies and fruits will be plentiful. It also means, it’s too hot to be in the kitchen making a large dinner. This recipe is one of my creations and we had it for dinner last night. It’s quick, easy and a good way to incorporate different veggies into one dish. Plus, a little pasta, is always a favorite with the kids.
Italian Chicken Pasta Toss
Yield: 6 servings
6 ounces uncooked bow tie pasta
2 plum tomatoes, diced or you can use a red pepper
1 small onion, chopped
1 medium zucchini, sliced
1 small yellow squash or yellow pepper
1/2 pound boneless, skinless chicken breasts, cut into either strips or chunks
2 teaspoons olive oil
2 large garlic cloves, pressed
1/2 cup frozen peas
1 teaspoon Italian seasoning mix
1 teaspoon salt
Grated Parmesan cheese (optional)
1. Cook pasta according to package directions, drain and keep warm.
2. Meanwhile, cut up/dice up all of your veggies.
3. Heat oil in skillet until hot. Press garlic into skillet. Add chicken. Stir-fry 5 minutes or until chicken is no longer pink. Reduce heat to medium. Add onion, zucchini, bell pepper, peas, seasoning mix and salt. Stir fry 2 minutes. Add tomatoes; heat 2 minutes, stirring gently until heated through. Remove from heat.
4. Stir in warm pasta. Grate Parmesan cheese over pasta. Serve immediately.
Easy, fast, healthy. Give it a try this summer and let me know, what you think.