Vegetable Pasta with Chicken
Prep Time: 15 min.
Cook Time: 30 min.
2 medium summer squash (such as zucchini and yellow or gold bar)
2 medium carrots
1 large tomato
1 medium onion
1 cloves garlic
2 tbsp. extra virgin olive oil
3 medium boneless, skinless chicken breasts
1 tbsp fresh thyme leaves, chopped
1 tsp dried oregano leaves, crushed
1 tbsp fresh parsley, chopped
1 pound short pasta, such as penne
1/4 cup parmesan cheese, freshly grated
salt and pepper to taste
Meanwhile, cube the chicken breasts into larger chunks, roughly 1 inch. Season liberally with the herbs, salt, and pepper, tossing to coat. Sear in a separate skillet until browned on all sides and cooked through. Set aside to rest.
When the vegetables are completely cooked and the chicken is rested, bring a large pot of water to boil. Boil the pasta according to package instructions.
In a large bowl, toss the drained pasta with the warm vegetables and chicken until evenly mixed. Pour into an attractive serving dish and top with fresh herbs and the reserved parmesan.
|The final product, ready to enjoy.|