Here's my latest favorite quick meal. Besides being quick, it's light and tastes like it's fresh from the garden. In contrast to high calorie alfredo pastas, this one has just a hint of sauce and allows the basic ingredients to shine. The first time I made it, I did it with just zucchini and tomatoes. This version has some chicken and mushrooms in it. Honestly, I liked the first version better!
OK - this is one of those recipes that you use how much you like and need to feed your family. To make your own fresh summer pasta:
Boil water for pasta and cook according to package instructions.
In the meantime, cut zucchini in 1/2" chunks. You can also slice some of the biggest baby tomatoes in half but leave a good amount whole. Clean and slice the mushrooms. Chop some onion and garlic. I used frozen onions and garlic from a jar - I'm all about convenience in these quick meals. Slice up some fresh sage and hold on the side for the end.
Cut the chicken in chunks and fry in a hot pan with a little bit of olive oil. Salt and pepper to taste. Remove from pan.
Add some chicken broth to the same pan. I used 1/4-1/2 C. Dump in all your veggies and cover with a lid to steam a little bit. This part goes really quick, maybe 5 minutes, stirring once or twice in between. You just want them tender but not mushy.
Before draining your pasta, add about 1/2 C of the pasta water to the veggies. Return the chicken to the pan. Stir in the sage. Add 1 T butter and stir until melted. Salt and pepper to taste.
Serve veggies over pasta and sprinkle with some parmesan cheese. OK, a lot of parmesan cheese! Enjoy.
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