I had a recipe similar to this and lost it. So, I created this one which I think is even better! My husband and friends love it.
Blue Ribbon Recipe
We all loved this light chicken pasta that's filled with zucchini and summer squash. We opted to grill the chicken on an indoor grill to make it easier to prepare. The lemon broth sauce is so easy and tastes refreshing. It's a lighter sauce and perfect for a summer dinner. We can't wait to make this again. A great meal to add to your summer menu.
Ingredients For chicken and pasta with summer vegetables
chicken breasts (I've used bone in, skin on and baked it, then de-skinned and deboned it and boneless and skinless and sauteed it and I've used leftover chicken)
yellow summer squash, diced
red pepper, diced
chicken broth (more if you like it saucier)
chopped garlic (more or less to taste)
cooked pasta of your choice, I like bow ties
large basil leaves, I use my kitchen scissors and cut it up right into the pan
large handful Parmesan or Pecorino Romano cheese (more or less to taste)
corn starch mixed with a bit of cold water
salt and pepper, to taste
How To Make chicken and pasta with summer vegetables
Prepare the chicken (bake 3 bone-in, skin-on breasts at 350 for about an hour, cool, remove skin and bone OR saute 3 boneless, skinless chicken breasts OR use leftover chicken) and cut into bite-size pieces.
Dice zucchini, yellow squash, and red pepper. Melt and heat about 1 tablespoon olive oil and 1 tablespoon butter in a large frying pan or wok. Saute the vegetables until tender. Add the garlic and saute for 3 more minutes.
Add chicken broth and heat until liquid is starting to bubble. Add the corn starch and cold water and stir. (Add more if you want the sauce thicker.) Add the lemon juice.
Add the basil, chicken, and pasta and heat through. Season with salt and pepper to taste. Sprinkle with cheese and stir. Serve with some cheese sprinkled on top.
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