Summery Chicken pasta ...

Not Exactly Garden Week but something I could be making with vege's from my garden in the near future ...


Cut up two Chicken breasts and brown in a little olive oil in a pan.
While that is browning Dice up Roma Tomatos, Onion, Zuchinni and mushrooms.
Remove the browned chicken from the pan and set aside.
To the pan add a splash of Vege stock and the Onion and tomato and a bay leaf 
or two on high heat.
When this starts to boil/bubble about 5 mins at most, throw in the zucchini, 
mushroom and some frozen corn. 
Season with salt and Pepper.
Have your Pasta on the go in another pot, I like to use spirals, shells or penne, 
shapes that can hold sauce and little tasty bits in their folds.
When your Zucchini is well coated with the tomato add the chicken back to the mix and simmer it all for about 20 mins, taste test to make sure the zucchini isn't getting too mushy, you want it to have a nice crunch, and the chicken is taking 
on the flavour of the stock and bay.


Serve it with grated Parmesan and a good shake of cracked black pepper. 
Its really a very simple dish and you could add other veges to the mix if you 
wanted to.

8 comments:

  1. That would be great with tofu cubes too. You'd treat them exactly as you did the chicken. Or a can of chickpeas instead. I always have chickpeas in my pasta it's such a great texture/tast combo. Mmm.

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  2. Yummmm, will definitely try that one soon.

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  3. Looks delicious!!

    Melanie

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  4. Yummmmmy! Sounds and looks wonderful. I will try that one real soon.

    Have a nice evening.

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  5. I think it is so satisfying having rows of chopped veges ready to go, in all their colourful freshness.

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  6. Yum and low fat too, even better.How is your oven with the new glass?

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  7. That look delicious - will definately be trying that one - thanks for sharing :)

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