Dinner

Summer Vegetable Pasta w/ Chicken is for Dinner.

Summer Vegetable Pasta w/ Chicken takes 10 minutes to prepare.

Summer Vegetable Pasta w/ Chicken takes 15 minutes to cook.

Summer Vegetable Pasta w/ Chicken makes 2 servings.

The ingredients for Summer Vegetable Pasta w/ Chicken are:

1 cup Squash - Yellow and Zucchini
1 cup, sliced Zucchini
3 oz Tomato, grape (3oz = appro 12 tomatoes)
3 clove Garlic
1 tsp Diamond Crystal - Kosher Salt (by SHIRTTALES)
1 tsp Black Pepper (Ground) (by TIARENEE)
2 tbsp Basil
3 tbsp Extra Virgin Olive Oil
2 cup Spaghetti, cooked without added salt (pasta)
3 pat (1" sq, 1/3" high) Butter, salted
8 ounces Chicken Breast (cooked), no skin, roasted

Here is how you make Summer Vegetable Pasta w/ Chicken:

Slice both zucchini and yellow squash into sliced halves, and then halve the grape tomatoes. Mince the three cloves of garlic. Set to the side.Prepare pasta according to package directions. Once finished, toss with 3 pats of butter.Rinse, then pat dry chicken. Salt and pepper both sides. You may either grill, bake or prepare on cook top. I prepared on cook top by heating 1 tbsp of olive oil over medium-high heat in pan and cooking chicken for 4 minutes on both sides (or until cooked through). Slice and set to side.Wipe clean pan. Heat 3 tbsp of olive oil over medium heat in a medium sauce pan. Add garlic, zucchini, and yellow squash, and cook for 3 minutes. Add tomatoes and basil. Cook for 5 minutes or until it thickens. To serve: Place 1 cup of pasta in bowl or plate, and spoon out 1/2 portion of vegetables over pasta. Top with sliced chicken breast. Serving Size: 1 Cup of Pasta and 1/2 of Vegetable MedleyNumber of Servings: 2Recipe submitted by SparkPeople user MUSIC2HISEARS.

The nutritional information for Summer Vegetable Pasta w/ Chicken is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 636.5

• Total Fat: 31.6 g
• Cholesterol: 86.6 mg
• Sodium: 674.4 mg
• Total Carbs: 53.4 g
• Dietary Fiber: 4.7 g
• Protein: 35.6 g