Friday, September 16, 2011


The CSA folks are still sending us summer squash, and even though we share some of It with Mama Pajama there is more than enough for us. Tonight I decided we would use the squash along with the frozen chicken breasts on hand. Initially I considered adding some white beans to the mix but then nixed the idea.



Summer squash, cut lengthwise then sliced thinly
Chicken breast, skinless
Olive oil
Garlic and onion
Red pepper flakes
Dried Rosemary and basil
Tomato paste
White wine


After seasoning the chicken, brown it in olive oil, remove, and set aside. Deglaze the pan with white wine and add to the chicken. Add more olive oil and cook the garlic and onions with the tomato paste and red pepper flakes for several minutes before adding the squash. Cook for about 10-15 minutes, In the meantime cut the chicken into smaller pieces and add to the pan, turn down the heat, cover and simmer for 15-20 minutes.

Add the cooked pasta to the pan, mix well, and serve with grated parmesan cheese.


I’m glad I didn’t add the beans; this was great just as it was, simple and full of flavor.

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