This is one of my favorite summer recipes. I just couldn't wait any longer to make it. I usually double this recipe, because I love the leftovers so much.Serves 4
Chicken with Spaghetti and Summer Squash
Ingredients
Spaghetti – half a box, about 6 to 8 oz.
Olive oil
½ onion, chopped
3 cloves of garlic, minced – I like to use 4 to 5
1 pound skinless, boneless chicken thighs, cut into 1 inch chunks, I used 2 chicken breast
1 yellow summer squash, halved lengthwise and cut into ½ inch-thick pieces
1 red bell pepper, cut into ½ inch chunks
¾ teaspoon dried sage
1 1/2 cups diced plum tomatoes
1 to 2 Tablespoon red wine vinegar – add to taste, I like about 3 to 4 Tablespoons.
Salt
Pepper
Spaghetti – half a box, about 6 to 8 oz.
Olive oil
½ onion, chopped
3 cloves of garlic, minced – I like to use 4 to 5
1 pound skinless, boneless chicken thighs, cut into 1 inch chunks, I used 2 chicken breast
1 yellow summer squash, halved lengthwise and cut into ½ inch-thick pieces
1 red bell pepper, cut into ½ inch chunks
¾ teaspoon dried sage
1 1/2 cups diced plum tomatoes
1 to 2 Tablespoon red wine vinegar – add to taste, I like about 3 to 4 Tablespoons.
Salt
Pepper
Red pepper flakes to taste
Grated Parmesan cheese
Grated Parmesan cheese
Directions
In a large skillet, heat the oil until hot but not smoking over low heat. Add the onions, and cook, for about 3 minutes. Add your garlic, stirring frequently, until fragrant, about 30 seconds. Increase the heat to medium; add the chicken, and cook, stirring occasionally, until the chicken is lightly browned, about 5 minutes.
Add the squash, bell pepper, and sage and cook, stirring frequently, until the vegetables begin to soften, about 5 minutes. Add the tomatoes, vinegar, salt, and pepper. Cook until the chicken is cooked through and the vegetables are tender, about 5 minutes.
Drain pasta, keeping it in hot pot for about one minute. Stir in chicken mixer, and serve in pasta bowls with freshly grated parmesan cheese.
In a large skillet, heat the oil until hot but not smoking over low heat. Add the onions, and cook, for about 3 minutes. Add your garlic, stirring frequently, until fragrant, about 30 seconds. Increase the heat to medium; add the chicken, and cook, stirring occasionally, until the chicken is lightly browned, about 5 minutes.
Add the squash, bell pepper, and sage and cook, stirring frequently, until the vegetables begin to soften, about 5 minutes. Add the tomatoes, vinegar, salt, and pepper. Cook until the chicken is cooked through and the vegetables are tender, about 5 minutes.
Drain pasta, keeping it in hot pot for about one minute. Stir in chicken mixer, and serve in pasta bowls with freshly grated parmesan cheese.
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